Thursday, November 27, 2003

Maple-glazed acorn squash

Maple syrup isn’t just for breakfast anymore. In New England and across the country, it is used in both sweet and savory recipes. Here, maple syrup is combined with butter and crystallized ginger, creating a delicious glaze for this simple Thanksgiving side dish. For the best flavor, use pure Grade A Vermont maple syrup.

6 Tbs. (3/4 stick) unsalted butter
6 Tbs. pure maple syrup
2 Tbs. finely minced crystallized ginger
Salt and freshly ground pepper, to taste
4 large acorn squash

Preheat an oven to 375°F. Line a baking sheet with parchment paper and brush it lightly with oil.

In a small saucepan over medium heat, combine the butter, maple syrup, ginger, salt and pepper. Bring to a boil, stirring occasionally, until the mixture is smooth and blended, 4 to 5 minutes.

Cut each squash into quarters and scoop out the seeds and strings. Arrange the squash, cut sides up, on the prepared baking sheet, and season the squash with salt and pepper. Bake, basting generously with the glaze every 15 minutes, until the edges of the squash are caramelized and the squash is tender when pierced with a fork, about 1 hour. Serves 10 to 12.

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