Baked Acorn Squash
This delicious fall side dish doesn't require a lot of hands on time freeing you up to focus on the rest of your meal. The hint of brown sugar and maple syrup is so good - enjoy!
- 2 acorn squash, cut in half lengthwise and seeded
- 2 tablespoons fresh orange juice
- Salt, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- Ground black pepper, to taste
- 1 pinch cayenne pepper
Preparation time 10mins
Cooking time 65mins
Preheat an oven to 400°F (200°C).
Score the squash by making 1/4-inch deep slashes into the flesh of the squash.
Place in baking dish. Brush with orange juice and sprinkle with salt.
Bake in the preheated oven until lightly browned, about 30 minutes.
Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.
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