Acorn Squash Roasted with Maple and Vanilla
Tender,
buttery and with a slightly nutty taste, roasting brings out the
natural sweetness of these beauties as they caramelize in the oven.
1 acorn squash, halved
1 Tbs butter (we use Earth Balance butter alternative)
2 Tbs pure maple syrup
splash of vanilla extract - 1/4 to 1/2 tsp
Salt to taste (we used freshly ground Pink Himalayan)
Freshly ground pepper
Preheat oven to 375ºF.
Scoop the seeds and pulp from the squash, reserving seeds to roast at a later time.
Melt butter, then add maple syrup and vanilla. Whisk to combine and set aside.
Cut the squash halves in half again, then cut into 3/4 to 1-inch slices.
Coat squash with syrup mixture (I placed mine in a bowl and tossed them, but you could also brush both sides if that's easier).
Place
slices on a silicone mat lined baking sheet (or parchment paper, or a
sheet sprayed with cooking spray) and sprinkle with salt to taste.
Place baking sheet into the oven and roast squash slices until tender.
Roasting time will depend on the thickness of the squash - our 3/4-inch
thick slices too about 23 minutes.
Remove from oven and season with pepper. Place on a serving plate and enjoy.
