I just love fall and this is one easy recipe for a sweet and tasty side dish that will go with any chicken, beef or pork dish. A few weeks ago we went to the pumpkin patch and in their store I spied some huge acorn squash that were two for one dollar. I picked up four of them and brought them home.
Normally, I baked them with butter and brown sugar. This time I decided to make some maple butter and smother each one with a tablespoon. I also drizzled each one with additional maple syrup and baked them for about one hour. They came out perfectly cooked with a nice caramel coating from the maple syrup! I scooped out the insides and plan on serving this with some roasted garlic chicken. Sounds good, right? Fall is a great time to experiment with all of the wonderful varieties of fall squash. You cannot beat the price and they will literally last for months in a cool garage.
Happy cooking,
Miranda
2 large acorn squash, cut in half with stem removed
4 tablespoons maple butter, see recipe below
additional maple syrup to drizzle over the squash
Directions:
Preheat oven to 400 degrees.
Make your maple butter by adding 1 stick of butter ( I make extra for waffles and pancakes and store it in the fridge) and 2-3 tablespoons of maple syrup to a mixing bowl and beat until combined. Set aside.
Split the acorn squash in half. Spread one tablespoon of maple butter over each half of squash. Place on a large baking sheet and drizzle the tops with maple syrup.