When winter squash is plentiful, I mostly make soups with the varieties, but this roasted acorn squash with maple syrup glaze had me at first bite. It's so simple and easy, the oven does the hard work--after you cut the acorn squash which can be a challenge. Basting with maple syrup sets this dish over the top and will be one you return to whenever you bring home acorn squash.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Carefully cut acorn squash in half and deseed it.
Cu the squash into 8-12 wedges, depending on the size of the squash. This is the hardest part of this recipe and requires a very sharp knife and a steady hand to cut through this hard squash.
In a bowl, toss squash wedges with 2 tablespoons extra virgin olive oil.
Sprinkle with salt and pepper and toss to coat.
Lay the wedges on the baking sheet and bake for 20-25 minutes, until they are tender and begin to brown in places.
Remove the pan from the oven and brush each wedge with maple syrup, turning them as you go to coat the other side as well. Place back in the oven for 5-15 minutes more, depending on the thickness.
When the maple syrup is glistening and bubbly and the squash looks cooked, remove the squash from the oven and serve.