Smoky Maple Roasted Acorn Squash
By Harvie Staff
This squash recipe is super versatile and can be catered to the flavors you like and what you have on hand! You can sub out the type of squash, seasoning, and even use brown sugar instead of maple syrup.
Ingredients
2 acorn squash, seeded and sliced into wedges.
1/2 Cup, Paul Family Farms maple syrup
Instructions
Preheat your oven to 350F.
Rinse the squash and cut in half.
Scoop out the seeds (you can save them for roasting later!) and then slice each half into 1 inch wide wedges.
Put the wedges in a large bowl and drizzle with oil and half the maple syrup. Then add salt, pepper, and smoked paprika to taste and mix so that the wedges all get coated.
Lay flat on a parchment-lined baking sheet and place in oven. Set your timer for 20 minutes, then flip each wedge so the other side can crisp up a bit. When the squash is tender (about 30-40 minutes), pull it out and drizzle with the rest of the maple syrup. Plate and serve.