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Maple Roasted Squash

To keep the squash steady while baking, cut off a thin slice from the rounded sides; butternut squash also works well in this recipe.

  • Servings: 8
Maple Roasted Squash

Source: Martha Stewart Living, February 1999

Ingredients

  • 4 acorn squash, halved lengthwise and seeded
  • Salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1/2 cup pure maple syrup
  • 2 tablespoons finely chopped assorted fresh herbs, such as thyme, rosemary, and flat-leaf parsley

Directions

  1. Heat oven to 450 degrees. Place squash, cut sides up, on a baking pan. Season with salt and pepper. Place 1/2 tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops.

  2. Roast squash until very tender and well browned, basting frequently with syrup in the cavities, about 1 hour. Serve warm.

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