Turn your fresh acorn squash into a filling vegetable dish. The sweet maple-currant syrup creates a mouthwatering glaze for the baked squash. It's the perfect side for your next fall dinner or Thanksgiving spread.
Yield: 6 servings
- 3 (1 to 1 ½-pound) acorn squashes, cut crosswise and seeds removed
- ¼ cup (½ stick) unsalted butter, softened
- Salt and pepper to taste
- ⅓ cup pure maple syrup
- ¼ tsp ground all-spice
- 5 Tbsp dried currants
Thyme for garnishing (optional)
- Preheat oven to 400℉.
- Spread each squash cavity with ½ teaspoon butter, salt, and pepper. Arrange cut side down in a baking pan and add ¼ inch of water.
- Bake, uncovered, for 30 minutes
- Combine remaining butter, maple syrup, allspice, and currants in a small saucepan.
- Cook over low heat until butter is melted and currants are plump, about 5 minutes.
- Turn squash cut side up and brush generously with currant syrup. Add more water to the bottom of the dish if necessary
- Bake for 20 to 30 minutes longer or until tender. Garnish with thyme and serve warm
Featured Ingredient: Acorn Squash
Acorn squash is commonly referred to as a "winter squash." Though it grows during the summer months, it will store well through the winter. Its bright yellow flesh makes it a festive addition to fall and winter dishes – it's delicious when halved and baked with butter and maple syrup, or steamed. Acorn squash is also an outstanding source of fiber and vitamins C and B. Learn how to grow your own acorn squash.
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.