Yield: 8
Maple Glazed Squash
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 1 acorn squash, seeded and sliced into half moons
- 1 tbsp olive oil
- ⅛ tsp ground cayenne pepper
- 3 tbsp maple syrup
- 2 tsp fresh sage
- ¼ cup pomegranate arils
- ¼ cup crumbled goat cheese
- 1 tbsp fresh chives
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- Arrange the squash on the baking sheet and drizzle with the olive oil. Sprinkle over the cayenne pepper, salt, and pepper. Bake the squash until it begins to soften, about 20 minutes. Remove from the oven, flip the squash slices over and sprinkle over the pecans, maple syrup, and sage. Return the squash to the oven and continue to bake until it is completley tender and golden, another 10 minutes.
- Serve the squash immediately topped with the pomegranate arils, goat cheese, and chives or store in the refrigerator for up to 3 days.
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