Photo and text by KARA
DiCAMILLO in EcoRI.org
Salty and sweet has to be one of my favorite flavor combinations. Bring on the stinky bleu cheese with honey, chocolate covered pretzels and salted caramel.
With this recipe, I
decided to stick to that theme since acorn squash needs to be seasoned really
well in order for the flavors to sing. While many recipes call for brown sugar
for the glaze, I substituted local maple syrup instead.
Roasted Acorn Squash
with Parmesan Maple Glaze
Serves 4
1 acorn squash
2 tablespoons of olive oil
Salt
Freshly cracked pepper
Half stick of butter
Quarter cup of parmesan cheese
1 tablespoon of maple syrup
Quarter teaspoon of rosemary, minced
2 tablespoons of olive oil
Salt
Freshly cracked pepper
Half stick of butter
Quarter cup of parmesan cheese
1 tablespoon of maple syrup
Quarter teaspoon of rosemary, minced
Preheat the oven to
400 degrees.
Cut the acorn squash
in half, scoop out the seeds and then slice the halves into four equal wedges. Place
the wedges, skin side down, in a baking dish. Drizzle the wedges with olive
oil, and then season, generously, with salt and pepper. Roast in the oven for
about 20 minutes.
Meanwhile, combine the
butter, cheese, maple syrup and rosemary in a small bowl and mix until it is a
paste.
Remove the squash from
the oven and smear the butter paste over the wedges (divided evenly). Return to
the oven and roast for another 30 minutes, or until the squash is a dark,
golden brown.
Your paste will become
a sauce, so halfway through the roasting process make sure to brush it over the
top. Serve immediately — drizzle more sauce over the top and season with salt,
if desired.