Maple Roasted Butternut and Acorn Squash compliments any menu. The squash’s orange and yellow colors remind us of fall and the half moon shapes are visually interesting on the plate. Not only is it pretty but the taste is divine. As the squash bakes, the maple syrup caramelizes and adds just a hint of sweetness. Enjoy!
Maple Roasted Butternut and Acorn Squash
1 acorn squash cut in half, ends and seeds removed, then cut in 1-inch thick half moons
1 butternut squash cut in half, ends and seeds removed, then cut in 1-inch thick half moons (Try to buy both squashes with the same diameter. That way they will cook at the same rate and be done at the same time.)
1 tablespoon olive oil
2 tablespoons pure maple syrup
1 tablespoon fresh thyme leaves
Garnish: sprigs of fresh thyme
Preheat oven to 400ºF. Line 1 to 2 rimmed baking sheets with parchment paper. Place squash, olive oil, syrup, and thyme in a large bowl. Stir to coat all slices evenly with maple mixture.
Place squash slices in a single layer, not touching each other, on prepared pans. Bake 20-25 minutes. Squash is done when easily pierced with a fork. Makes 6-8 servings.
Published in The News and Neighbor on November 27, 2019.