Baked Squash with Chili and Maple SyrupPrint
Firstly, every once in a while I have to start off by apologizing for the photo. This is clearly the case here.
In the CSA I belong to, there are always one or two items that I don’t immediately have a vision for, which is really what I love about it. Recently there was sorghum, which is a sweet syrup actually made from the family of sorghum grasses, a cousin of molasses, and much like a very thick maple syrup. That got tucked into the pantry. Last week there was a delicata squash, and an acorn squash, and so this dish was actually halfway made by the time it arrived, I just didn’t know it yet.
- 1 medium acorn squash, quartered, seeded, and sliced crosswise1 delicata squash, halved, seeded and sliced crosswise
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sorghum or maple syrup
- 1 teaspoon chili powder
- 1 tablespoon chopped fresh sage leaves
- Coarse or kosher salt and freshly ground pepper to taste
1. Line a rimmed baking sheet with foil and spray it with nonstick cooking spray.
2. Place the squash slices on the foil. In a small bowl combine the butter, sorghum, chili powder, sage, and salt and pepper. Pour the mixture over the squash toss to combine, and spread out evenly in a single layer in the pan.
3. Roast for about 30 minutes until the squash is tender and nicely browned. Serve hot or warm.