For someone who has always hated squash, the weirdest thing has happened to me. The last year or two a strange evolution has occurred and all the sudden, I’m a huge fall and winter squash fan. And it’s all because of this simple recipe. While there are lots of ways to cook it, this is what I find myself doing time after time. These sticky, sweet, buttery, yummy wedges just keep me coming back for more.
Sometimes I add a few dried cranberries or nuts, or a crumble of goat cheese, but more often than not, it’s just this. Real maple syrup. Real butter. Sea salt. Cracked pepper. You can’t go wrong.
One note: wrestling these things into submission is sometimes a bit of a chore, depending on the particular squash you are using. This recipe will work on pretty much any hard-shelled winter squash, from acorn to butternut. I personally love having the extra caramelization on all the edges, so I go through the trouble of cutting it into wedges. But if you don’t want to mess with it, or if it’s just too hard to cut up, cut that sucker in half, scoop out the seeds and just put the ingredients in the cavity of each half. Cut it into wedges after you cook it. You may need to cook it a bit longer since it’s a larger chunk, but it will still turn out lovely.
1 acorn squash (or any type of hard-shelled winter squash)
1 tbsp. butter
2 tbsp. real maple syrup
Fresh ground pepper
Optional – dried cranberries or cherries, chopped almonds or walnuts, goat cheese
Preheat oven to 400˚.
Cut squash in half. Remove seeds (you can discard these or clean them and bake them for a snack). If you want to, cut further into smaller wedges. Scatter little pieces of butter all over, drizzle with maple syrup, sprinkle with sea salt & pepper.
Bake for 30-40 minutes (adjust cooking time for bigger or smaller squash) or until fork tender. If using nuts/dried fruit/cheese, sprinkle on squash 5-10 minutes before you take it out. Serve hot.