The ruffle-y green exterior contrasts with the orange interior, and there is a lovely blend of heat and sweetness.
Course: Side Dish
Keyword: baked acorn squash, roasted acorn squash
Author: Katie Workman
3medium acorn squashquartered, seeded and sliced crosswise
2tablespoonssorghum or maple syrup
1tablespoonminced fresh thyme leaves
Kosher salt and freshly ground pepperto taste
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.