Roasted Acorn Squash with Maple Syrup

Step 1

Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with foil.

Step 2

In a large bowl, toss the squash wedges with the oil and then arrange them on the foil-lined baking sheet. (Don't worry whether the squash wedges are on their cut sides or teetering on their curved rind side. It really doesn't matter unless you want the squash's cut side to get extra caramelized, in which case you want the cut-side down on the foil.) Sprinkle the squash liberally with salt and pepper and roast until the squash is tender and beginning to brown in places, 20 to 25 minutes.

Step 3

Pour the maple syrup over the squash, turning to coat it well. Continue to roast the acorn squash, basting it with any syrup that pools on the baking sheet at least twice, until the squash is glazed and bronzed, 5 to 15 minutes more, depending on the thickness of the slices. Arrange on a dish or platter, spoon any maple syrup left on the baking sheet over the squash and serve immediately. Originally published November 20, 2014.