This is one of my favorite side dishes to make in the fall, and it's incredibly easy to make!
1/4cuppure maple syrup
Preheat the oven to 375F.
Wash each squash well, then dry with a towel.
Trim the top and bottom off, then cut each squash in half through the center.
Use a melon baller or spoon to remove the inner seeds and strings.
Lay each cut half on its flat side, and cut straight down toward the cutting board to make 1-inch thick slices.
In a small bowl, 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 cut slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of each piece.
Roast 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.The skin: You can 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.Leftovers: Store in an airtight container in the fridge for up to 5 days.Freezing: The texture won't be as good, but you can freeze leftovers in an airtight container for up to 2 months.