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Monday, November 3, 2014

Roasted Acorn Squash with Maple Butter


On the recommendation of a friend from school I pinned some acorn squash recipes to try out during this last month of fall cooking. I had never had acorn squash before, if you're an avid reader of this blog you know that I hate pumpkin, but tolerate other squashes in recipes. This recipe is incredibly simple to make. Since there is only two of us I made one squash, if you are serving more people then you can increase the recipe.

Recipe from Alexandra Cooks.

Ingredients:
-1 acorn squash
-extra-virgin olive oil, for rubbing the squash
-2 tablespoons unsalted butter, melted 
-Dash of maple syrup
-Salt

Cut the acorn squash in half (and slice a little off of the bottom so it sits flat). Scoop out the seeds and discard. Brush the squash with olive oil and place cut side down on a foil lined baking sheet. Bake at 400 for 20 minutes.

While the squash bakes mix together the butter and maple syrup to combine.
After 20 minutes remove from the oven and season the squash with salt.
Drizzle half of the butter into each squash, making sure to drizzle some all over the inside.
Return to the oven for 20 minutes. 


Dave and I both enjoyed this recipe. The maple butter added a sweetness and a richness to the squash, each half was a nice portion for one person as a side dish. 

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