Maple-Roasted Acorn Squash
1. Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. Place squash, cavity side up, in large rimmed baking pan and add ¼-inch water to pan; sprinkle squash with salt and pepper.
2. Place 1 tablespoon syrup, ½ tablespoon butter and ½ tablespoon brown sugar into each squash cavity. Sprinkle squash with herbs. Roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities.
- 6 g Fat
- 4 g Saturated fat
- 16 mg Cholesterol
- 174 mg Sodium
- 40 g Carbohydrates
- 3 g Fiber
- 2 g Protein
Directions
1. Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. Place squash, cavity side up, in large rimmed baking pan and add ¼-inch water to pan; sprinkle squash with salt and pepper.
2. Place 1 tablespoon syrup, ½ tablespoon butter and ½ tablespoon brown sugar into each squash cavity. Sprinkle squash with herbs. Roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities.
