Maple-Glazed Squash

By Addie

“Instead of sweet potatoes, this sweet, cinnamon-scented squash graced our Thanksgiving table.”

Ingredients

• 1 large acorn or golden acorn squash
• 2 tablespoons pure maple syrup
• 1 tablespoon butter, melted
• 1/4 teaspoon cinnamon

Preparation

Step 1

Preheat oven to 375°F. Cut stem and blossom ends from acorn squash. Cut squash crosswise into 4 equal slices. Discard seeds and membrane.


Place 1/4 cup water in a 13 × 9-inch baking dish. Arrange squash in dish; cover with foil. Bake until squash is tender, about 30 minutes.


Combine maple syrup, butter and cinnamon in a small bowl; mix well. Uncover squash; pour off water. Brush squash with syrup mixture, letting excess pool in center of squash slices.


Return squash to oven; bake until syrup mixture is hot and bubbly, about 10 minutes.
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Grandma's Secret Trick:

Every autumn, Grandma looked forward to acorn squash appearing at her local farmer's market. Next to butternut squash, it was her favorite variety of hard-skinned winter squash. At the farm stand, Grandma carefully weighed the squash in her hands, choosing ones that felt heavy for their size. She also checked that the rinds were deep-colored and free of spots. Once home, Grandma stored the fresh squash in a cool, dark, well-ventilated place for up to 1 month.