This Maple Acorn Squash is one of my favorite side dishes to make in the fall, and is incredibly easy to make!
1/4cuppure maple syrup
Preheat the oven to 375F.
Wash the squash well, then dry with a towel.
Trim the top and bottom off each squash, then cut in half from top to bottom.
Use a melon baller or spoon to remove the inner seeds and strings.
Lay each acorn squash half on its flat side, and cut into 1-inch thick slices.
Microwave together the maple syrup, butter, cinnamon, cloves, and salt for about 60 seconds, until the butter has melted. Stir well with a spoon.
Place the acorn squash slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of the squash.
Roast the squash for 25 minutes on the first side, then flip each slice over and bake for another 15-20 minutes, until caramelized and soft. Enjoy!
*The ones I use typically weigh 1.5 lbs each.**You may use other types of fat, such as coconut oil or olive oil.You may eat the skin of acorn squash. However, if you do not want to consume the skin, I find it easier to simply peel it off right before eating, rather than trying to peel the acorn squash before baking.