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As autumn settles in, acorn squash emerges as a beloved seasonal favorite, gracing dining tables with its unique shape and vibrant hues. This versatile gourd, with its green and orange skin, is not only visually appealing but also packed with flavor and nutrition. Among the myriad ways to enjoy acorn squash, one standout recipe is Maple Glazed Roasted Acorn Squash. This dish beautifully marries the natural sweetness of the squash with the rich, caramel-like notes of pure maple syrup, creating a delightful balance of sweet and savory that is sure to please any palate.

Maple Glazed Roasted Acorn Squash

Discover the perfect autumn dish with Maple Glazed Roasted Acorn Squash. This recipe highlights the unique flavors of acorn squash, enhanced by a rich maple syrup glaze. Simple to prepare and visually stunning, it's a wonderful addition to any fall gathering. With its sweet and savory balance, this nutritious side is not only delicious but also packed with vitamins and fiber. Enjoy this seasonal delight that captures the essence of fall!
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Ingredients
  

2 medium acorn squashes

1/4 cup pure maple syrup

3 tablespoons olive oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Salt and pepper, to taste

1/4 cup pecans, chopped (optional)

Fresh thyme or parsley for garnish (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Squash: Slice the acorn squashes in half from stem to tip and remove the seeds with a spoon.

      Season the Squash: In a small bowl, whisk together the maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper.

        Coat the Squash: Brush the cut sides of the acorn squash halves generously with the maple syrup mixture, ensuring an even coat.

          Roast the Squash: Place the squash halves cut-side down on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes until the flesh is tender when pierced with a fork.

            Glaze: After the initial roasting, flip the squashes cut-side up. Brush any remaining maple mixture over the cut sides and return to the oven. Roast for an additional 15-20 minutes, or until the edges begin to caramelize.

              Add Nuts: In the last 5 minutes of roasting, sprinkle the chopped pecans over the squash if using, allowing them to toast slightly.

                Garnish: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh thyme or parsley if desired and serve warm.

                  Prep Time, Total Time, Servings:

                    15 minutes | 1 hour | 4 servings