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Acorn squash, with its distinctive ribbed exterior and deep green to golden-yellow coloration, is not only a visual delight but also a culinary gem. When roasted, this squash transforms into a sweet and tender dish that boasts a subtly nutty flavor. Its mild sweetness pairs beautifully with savory ingredients, allowing it to shine in both sweet and savory recipes. The unique shape of acorn squash—resembling its namesake—adds an element of whimsy to any dish, making it a favorite during the fall and winter seasons.

Maple Glazed Roasted Acorn Squash

Bring the flavors of fall to your table with this Maple Glazed Roasted Acorn Squash recipe. This stunning dish highlights the natural sweetness of acorn squash complemented by rich, warm maple syrup. It's not only visually appealing, making it a perfect centerpiece for your Thanksgiving feast but also packed with nutritional benefits. Easy to prepare with simple ingredients, this recipe balances sweet and savory flavors, making it a cozy addition to any autumn meal. Enjoy the comforting taste of the season!
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Ingredients
  

2 medium acorn squash

4 tablespoons unsalted butter, melted

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped pecans (optional, for topping)

Fresh thyme or parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.

    Carefully cut each acorn squash in half vertically, scoop out the seeds and pulp using a spoon, and slice the squash into 1-inch thick half-moons for even roasting.

      In a mixing bowl, whisk together the melted butter, maple syrup, cinnamon, nutmeg, salt, and black pepper until well combined.

        Place the acorn squash slices on the prepared baking sheet and brush both sides generously with the maple mixture, reserving some for later.

          Arrange the squash cut side down on the baking sheet and roast in the oven for 25 minutes.

            After 25 minutes, remove the baking sheet and carefully flip the squash pieces over. Brush the cut sides with the remaining maple glaze.

              Return to the oven and roast for an additional 15-20 minutes, or until the squash is tender and caramelized.

                If using, sprinkle the chopped pecans over the squash in the last 5 minutes of cooking to toast them lightly.

                  Once cooked, remove the squash from the oven, garnish with fresh thyme or parsley if desired, and serve warm.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings