Maple-Roasted Acorn Squash
Prep: 25 minutes
Roast: 1 hour • Serves: 8
4 medium acorn squash
3/4 teaspoon kosher salt
1/4 teaspoon PICS ground black pepper
1/2 cup PICS pure maple syrup
1/4 cup PICS unsalted butter (1/2 stick)
1/4 cup packed PICS light brown sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon PICS ground black pepper
1/2 cup PICS pure maple syrup
1/4 cup PICS unsalted butter (1/2 stick)
1/4 cup packed PICS light brown sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1.Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. On rimmed baking pan, place squash cavity side up; sprinkle with salt and pepper. In small bowl, stir syrup, butter, sugar, rosemary and thyme; divide into squash cavities.
2. Add 1/4-inch water to pan; roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities. Makes 8 squash halves.
Approximate nutritional values per serving (1/2 squash):
201 Calories, 6g Fat, 4g Saturated Fat, 15mg Cholesterol, 187mg Sodium,
40g Carbohydrates, 3g Fiber, 20g Sugars, 19g Added Sugars, 2g Protein