Adapted from Relaxed Cooking with Curtis Stone
Prep time: 5 minutes
Roast time: 30-40 minutes
Serves 4-6
Ingredients:
2-3 acorn squash, halved length-wise, seeded and cut into ½ - ¾” wedges
3 tbsp extra virgin olive oil
1 tbsp fresh thyme leaves, chopped (I actually used some that dried on my counter…I still used 1 tbsp)
Sea or Kosher salt & freshly ground pepper to taste
1/3 cup pure maple syrup
Directions:
1. Preheat the oven to 425°F/220°C. Line a rimmed baking sheet with foil for easy clean up.
2. Toss the squash wedges with oil and place in a single layer on the prepared baking sheet. (Curtis just does it on the sheet and drizzles the olive oil right over them. I like to get them coated first….6 of one, half dozen of the other) Sprinkle the thyme leaves, salt and pepper and roast for 20 minutes. I sliced mine thin and didn’t need quite as much time. At this point, you want them to START getting tender.
3. Using a metal spatula, turn the squash wedges over and drizzle with the maple syrup. Continue to roast until tender and golden. 10-20 minutes longer.
These taste like candy and go brilliantly with grilled fish, chicken or steaks.
2 comments:
Looks and sounds absolutely delicious. This is probably a silly question, but do you eat the skin of the squash?
Dee, not a silly question at all. It was so sweet and wonderful that I did eat the skin on the first few mouthfuls. After that, on some of the thicker slices I just ate the soft and sugary insides.
Thanks for dropping by.
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