Martha's friends Jane Heller and Steve Gerrard take the team approach to cooking Thanksgiving dinner: Jane creates her special black-laquered turkey, while Steve prepares the side dishes, including this delicious roasted acorn squash flavored with maple syrup and spices. Choose squash that are heavy for their size and whose rinds are free of spots. This recipe can be stored in a cool, dark spot for up to 1 month.
Steve's Acorn Squash
2 acorn squash
2 tablespoons unsalted butter
6 tablespoons pure maple syrup
Pinch of cinnamon
Pinch of freshly grated nutmeg
1. Heat oven to 350 degrees. Cut the squash into thirds, and remove the seeds. Cut a slice off the bottom of each piece so that it sits evenly, skin side down, in a 9-by-13-inch glass baking dish.
2. In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake until fork-tender, about 45 minutes.