Thanksgiving Side Dishes: Sugared Acorn Squash

Thanksgiving side dishes should include at least one pumpkin or squash recipe.

You could try this recipe with any type of pumpkin or squash. I’ve used acorn squash for this one as I like the way each slice makes a little ‘cup’ to hold the sugar syrup.

As a further variation, you could mash the roasted squash and serve it sprinkled with freshly chopped herbs.

sugared acorn squash

PREPARATION TIME: 15 MINUTES

COOKING TIME:1 HOUR 15MINUTES

SERVES: 8

2 acorn squash (1 ½ pounds each)

6 tablespoons unsalted butter

3 tablespoons maple syrup

3 tablespoons light brown sugar

¾ teaspoon ground cinnamon

½ teaspoon ground allspice

pinch ground cloves

pinch grated nutmeg

1/4 teaspoon salt

1/4 teaspoon pepper

salt and pepper to taste

Preheat the oven to 375°F.

Wash the squash and dry with paper towels. Cut in half lengthwise and clean out the seeds. Cut into quarters and place on an oiled baking pan skin side down. Set to one side.

Take a small mixing bowl and combine the butter, maple syrup, brown sugar, a pinch of salt and the spices. Mix well until smooth.

Spoon some of the mixture on to each of the squash quarters until it is all used up. It should pool nicely in the center of each slice where the seeds came out and left a little ‘cup’ shape.

Season with a little salt and pepper. Cover the whole baking pan with foil and bake for about 45 minutes.

Remove the foil and brush the sugary butter mix from the center of each squash and spread it over all the squash flesh.

Leave the foil off and bake the squash for a further 20 to 30 minutes.

Transfer the squash to a warmed serving platter and serve immediately.

Other Side Dish Recipes:

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