Maple-Roasted Acorn Squash

For a fancier way to serve the Squash, try cutting it into slices, assemble on a pretty platter and drizzle with a little more Maple Syrup.  We couldn't wait to dig into ours so we enjoyed them right from the shell, no shame here.

Maple-Roasted Acorn Squash

Ina Garten – adapted

Serves 6

3          acorn squash, unpeeled, halved through the stem, and seeded

3          tablespoons unsalted vegan butter, diced (or salted - just adjust seasoning)

3          tablespoons pure maple syrup, plus extra for serving

            good olive oil

            kosher salt and freshly ground black pepper

            flaked sea salt for serving

Preheat the oven to 350 degrees

Place the squash, cut sides up, on a sheet pan.  Place 1/2 tablespoon vegan butter and 1/2 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 (I used way less) and 1 teaspoon pepper.  Roast for 40 – 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.