If winter had a taste, this quick, easy, and delicious side dish would be it. Who can resist maple syrup, brown sugar, and spices? Don’t be afraid of the acorn squash’s rugged exterior. With a sharp knife and a cutting board, you will master this veggie in no time. Leave the skin on, it’s soft and edible when roasted.
Preparation time: 10 minutes
Cooking time: 30 minutes
2 ACORN SQUASH, cut in 1-inch slices
2 tablespoons VEGAN BUTTER, melted
1 tablespoon OLIVE OIL
1/4 cup pure MAPLE SYRUP
1/4 teaspoon CINNAMON, ground
1/8 teaspoon CLOVES, ground
1/2 teaspoon KOSHER SALT
1 tablespoons BROWN SUGAR, more to taste
- PREHEAT oven to 400 degrees F
- WASH squash and pat dry
- With a sharp knife, SLICE 1/4 inch off the stem and base ends of the squash
- SET the squash down on the flat sliced stem end and CUT the squash in half from top to bottom
- Using a large spoon, REMOVE the seeds and pulp from each half and discard/compost.
- Lay each piece on its flat side and CUT 1-inch slices
- In a medium-size microwave-safe bowl, COMBINE the butter, maple syrup, oil, cinnamon, salt and cloves and heat for 30-45 seconds, until the butter melts. STIR well.
- On a rimmed baking sheet, ARRANGE the slices in a single layer.
- BRUSH the maple mixture over all the slices
- TURN the slices with a fork and BRUSH the other side
- SPRINKLE brown sugar on each slice
- BAKE for 15 minutes and then flip each slice and bake another 15 minutes. You know they are done when they are well carmelized and tender.
- SERVE warm
- STORE in an air-tight container in the refrigerator for 2-3 days