Maple-Roasted Acorn Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Made from maple syrup, maple sugar has a more intense flavor and sticks to the squash well. To save time, you can skip peeling the squash. Ingredients:
3 acorn squash (about 1 pound each) |
1/4 cup maple sugar |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon kosher salt |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Cut each squash in half lengthwise. Discard seeds and membranes. Cut each half crosswise into 1-inch-thick slices; peel. Combine maple sugar, oil, and salt in a large bowl. Add squash; toss to coat.
3. Place squash in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 40 minutes or until tender, stirring every 10 minutes.
4. Young Chefs can:
5. Help scoop seeds out of squash
6. Stir squash to coat with sugar, oil, and salt
7. Older Chefs can:
8. Measure and add sugar and salt
9. Spoon coated squash into baking dish
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