3 tablespoons pure maple syrup, plus extra for servingFlaked sea salt, such as Maldon, for servingPlace the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef’s knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash on the board until the blade cuts all the way through.. Copyright © 2018 by Ina Garten.
My granny used brown sugar and butter 🧈. 😋
I awesome she says it’s to be a good maple syrup.
Yes we do.
Wow, I just ordered an Acorn Squash.
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