3medium acorn squashquartered, seeded and sliced crosswise
4tablespoonsunsalted buttermelted
2tablespoonssorghum or maple syrup
1teaspoonchili powder
1tablespoonminced fresh thyme leaves
Kosher salt and freshly ground pepperto taste
Instructions
Preheat the oven to 400°F. Line a rimmed baking sheet with foil and spray it with nonstick cooking spray.
Place the squash slices on the foil. In a small bowl combine the butter, sorghum or maple syrup, chili powder, thyme, and salt and pepper. Pour the mixture over the squash slices and toss to combine, then spread out in a single layer on the baking sheet.
Roast for 30 to 35 minutes until the squash is tender is nicely browned. Transfer to a shallow serving dish and serve hot or warm.
Notes
If you roast it until it is very tender you also have the option of eating the rind from the squash. Some people don’t like it, but when cooked long enough the rind gets fairly tender, and is definitely edible. It also provides a nice textural contrast to the super soft inside of the squash.