Maple-Roasted Acorn Squash

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Maple-Roasted Acorn Squash

 

2 acorn squash

3 tablespoons unsalted

butter, softened

1/2 teaspoon kosher salt

4 tablespoons maple syrup

3

teaspoons minced fresh ginger (optional)

4 tablespoons chopped pecans

(optional)

 

Preheat oven to 400 degrees. Slice a thin piece off both ends

of the squash, including the stem. Cut the squash in half crosswise

(perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.

Line a

pan in which the squash can fit snugly with foil or parchment paper. If you use

foil, rub with butter to prevent squash from sticking.

Set the squash halves

in the prepared baking pan and smear the flesh with the softened butter.

Sprinkle with the salt. Drizzle maple syrup over the cut edge of the squash and

into the cavity (most of the liquid will pool there) and sprinkle with the

ginger, if using.

Roast the squash halves until nicely browned and very

tender when pierced with a fork, about 1 hour and 15 minutes for a small to

medium squash (larger squash may take longer); add the pecans, if using, for the

last 10 minutes of cooking. Do not undercook. Serve warm with a spoon. Yields 4

servings.