This squash recipe is simply delicious, ridiculously moist and adds just a lil’ unique twist from Sue’s kitchen. Add this to your Thanksgiving spread and it might just become the eve’s dish of choice for your festive foodies.
Ingredients:
2 acorn squash, halved + seeded
2 tablespoons orange juice (1/2 tablespoon per squash half)
2 tablespoons butter
2 tablespoons maple syrup
2 tablespoons brown sugar
¼ teaspoon salt
¼ teaspoon pepper
Directions:
Preheat oven to 400 degrees.
With a sharp knife, score flesh of squash in a crisscross pattern, at least ¼-inch deep.
Line a baking sheet with foil; place squash, cut sides up.
Brush each squash half with ½ tablespoon orange juice + lightly sprinkle with salt.
Bake at 400 degrees for 30 minutes, or until lightly browned.
Meanwhile, in a small saucepan over medium heat, simmer butter, maple syrup and brown sugar, until sugar has dissolved (about 2 minutes).
Remove squash from oven. Discard any liquid remaining within squash halves.
Brush each half with sugar glaze and return to oven to bake until tender, about 20 more minutes.
Sprinkle with pepper, additional salt and additional brown sugar, if desired.
