Glazed Maple Acorn Squash
Although acorn squash is considered a winter squash, it is usually available year round. Look for golden acorn squash, which is similar in all respects to the typical green acorn squash, but its shell has a dramatic pumpkin color.
Makes 4 or 5 servings
|1||large acorn or golden acorn squash|
|2||tablespoons pure maple syrup|
|1||tablespoon margarine or butter, melted|
|1/4||teaspoon ground cinnamon|
- Preheat oven to 375°F.
- Cut stem and blossom ends from squash. Cut squash crosswise into 4 or 5 equal slices. Discard seeds and membrane. Place water in 13X9-inch baking dish. Arrange squash in dish; cover with foil. Bake 30 minutes or until tender.
- Combine maple syrup, margarine and cinnamon in small bowl; mix well. Uncover squash; pour off water. Brush squash with syrup mixture, letting excess pool in center of squash rings.
- Return to oven; bake 10 minutes or until syrup mixture is bubbly.
|Calories from Fat||16 %|
|Total Fat||3 g|
|Saturated Fat||2 g|
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