Nightowl
Registered
SERVES 6
2 ACORN SQUASH
2 TBSP VEGETABLE OIL
2 TSP SUGAR
¾ TSP SALT
½ TSP PEPPER
5 TBSP MAPLE SYRUP
4 TBSP UNSALTED BUTTER
1/8 TSP CAYENNE PEPPER
1. Adjust oven rack to middle position and heat oven to 4745F degrees. Halve squash through stem, seed, and cut each half into 4 3wedges. Toss squash, oil, sugar, salt, and pepper in large bowl. Arrange squash cut side down in single layer on rimmed baking sheet. Bake until bottoms of squash are deep golden brown, about 25 minutes.
2. Meanwhile, bring syrup to boil in small saucepan over medium high heat. Reduce heat to med-low and simmer until slightly thickened, about 3 minutes. Off heat, whisk in butter and cayenne until smooth,. Cover and keep warm.
3. When bottoms of squash are deep golden, remove from oven. Flip and brush with 6 tbsp glaze. Bake, rotating baking sheet, until squash is tender and deep golden all over, about 15 minutes. Flip and brush with remaining glaze. Serve.
2 ACORN SQUASH
2 TBSP VEGETABLE OIL
2 TSP SUGAR
¾ TSP SALT
½ TSP PEPPER
5 TBSP MAPLE SYRUP
4 TBSP UNSALTED BUTTER
1/8 TSP CAYENNE PEPPER
1. Adjust oven rack to middle position and heat oven to 4745F degrees. Halve squash through stem, seed, and cut each half into 4 3wedges. Toss squash, oil, sugar, salt, and pepper in large bowl. Arrange squash cut side down in single layer on rimmed baking sheet. Bake until bottoms of squash are deep golden brown, about 25 minutes.
2. Meanwhile, bring syrup to boil in small saucepan over medium high heat. Reduce heat to med-low and simmer until slightly thickened, about 3 minutes. Off heat, whisk in butter and cayenne until smooth,. Cover and keep warm.
3. When bottoms of squash are deep golden, remove from oven. Flip and brush with 6 tbsp glaze. Bake, rotating baking sheet, until squash is tender and deep golden all over, about 15 minutes. Flip and brush with remaining glaze. Serve.
