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From Cleo Coyle: Warm and buttery, dripping with maple syrup, this roasted acorn squash feels almost sinful to eat, yet there’s very little butter and maple syrup involved. Packed with nutrition and dietary fiber, it makes a wonderful "writer’s snack" for me on a chilly winter day like this one as Marc and I dig ourselves out of the latest bomb cyclone blizzard to hit New York City. Were you hit by it, too? I think our whole snow-blanketed region could use some cozy comfort right now!
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
May you eat with joy and in good health!
~ Cleo
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HOW TO PICK AN ACORN SQUASH
Your squash should feel heavy in the hand for its size. Green is the most common variety. The skin should be dark green and dull (not shiny)—partial orange on the green skin is fine, but overall it should be more green than orange. It should also be free of moldy spots, and the skin should feel hard and never soft or mushy. An acorn squash does not need to be refrigerated. Stored in cool, dark places, it can keep for a month or more.
WHY IS IT GOOD FOR YOU?
If you're looking for foods with antioxidants, you've hit pay dirt. This winter squash is packed with them. It's also a good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate, and Magnesium, and a very good source of Vitamin C, Thiamin, Potassium and Manganese. Read more here.
Cleo Coyle's
Maple-Roasted Acorn Squash
1 acorn squash
1 tablespoon butter (1/2 T. for each squash half)
3 total teaspoons pure maple syrup (1-1/2 teaspoons for each half)
Pinch of kosher salt or coarse sea salt (optional)
Baking or roasting pan or glass baking dish (pan should have sides
that are high enough for you to create a water bath)
that are high enough for you to create a water bath)
Directions:
Step 1 – Cut and clean squash: Preheat oven to 400° F. Cut squash in half lengthwise from stem to end, using the ribs as a guide (cut in line with the ribs and not across them). I cut the tough bottom off first, score it lightly and then move the knife around the scoring. That’s much easier than trying to force the knife through. With a spoon, scoop out the seeds and stringy innards. The seeds make a great snack (see end of recipe).
Step 1 – Cut and clean squash: Preheat oven to 400° F. Cut squash in half lengthwise from stem to end, using the ribs as a guide (cut in line with the ribs and not across them). I cut the tough bottom off first, score it lightly and then move the knife around the scoring. That’s much easier than trying to force the knife through. With a spoon, scoop out the seeds and stringy innards. The seeds make a great snack (see end of recipe).
Step 2 – Score, smear, and drizzle: Using a small knife, aggressively sore the insides of the squash halves in a checkerboard pattern. This simple step makes a big difference, allowing the butter and syrup to
better penetrate the flesh.
better penetrate the flesh.
Now for the maple syrup: Drizzle each acorn squash half with 1 teaspoon of pure maple syrup; drizzle it all around the flesh of the cavity. Finally, before roasting, pour an additional 1/2 teaspoon of maple syrup into the center of each cavity; just let the sryup puddle in the center (see my photo below). Place these halves in a baking pan, as shown with the cut sides up.
Step 3 – Prep a water bath: Add about 1/4 inch (or just a little less) of water to the bottom of your baking pan (which should have high sides) or glass baking dish. The water bath is the key to the perfect roasting process with minimal butter and syrup, allowing the flesh to cook and caramelize without drying out or burning in your very hot oven.
Step 4 - Bake in your well pre-heated 400 degree F. oven for 1 hour. You may need to bake an additional 15 minutes or so, depending on your oven and the size of your squash and how many you cook at a time. Undercooking is the enemy here. You do not want a squash that has not cooked through and caramelized with that butter and maple syrup. So watch for the squash flesh to become very soft and the tops to become lightly browned (see my photos).
Step 5 – Spoon and serve: Remove the squash halves from the oven and spoon any visible syrup over the edges before serving.
Roasting the Seeds
Eat with cozy winter joy!