Maple Roasted Acorn Squash

Name: Maple Roasted Acorn Squash
Yield: 4 servings
Ingredients: 2 acorn squash; 2 tablespoons olive oil; 1/4 cup maple syrup; 1/2 teaspoon cayenne pepper; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 cup roughly chopped walnuts, almonds, or pecans; 1/4 cup pomegranate seeds; 2 tablespoons pumpkin seeds; 1/4 cup crumbled goat cheese or feta cheese; 1 scallion thinly sliced; 1 tablespoon chopped parsley

Serves 4

Recipe adapted from Paige Adams

pomegranates winter squash

Method

1
Preheat the oven to 375 degrees F.
2
Trim the bottom off the acorn squash and cut in half lengthwise. Scoop out the seeds and discard. Slice crosswise into 1/2-inch-thick wedges.
3
In a large bowl, whisk together the olive oil, maple syrup, cayenne pepper, salt and pepper. Add the squash and stir it around, coating all the slices.
4
Arrange the squash in a single layer on a sheet pan making sure the slices are not overlapping
5
Roast the squash for 20 minutes. Flip the squash to the other side and continue roasting for 15 minutes until it is tender and golden brown in spots.
6
Arrange the squash on a serving platter and top with walnuts, pomegranate seeds, pumpkin seeds, cheese, scallions and parsley.

From the farm's kitchen

View the original recipe