This recipe is so easy, so quick and so amazing! I got this recipe from Ina Garten and it’s quickly become a favorite for my real estate business’s wine tastings.
Simply cut 3-5 washed acorn squash in half. Take care not to slice your hand off! I use a Japanese nigiri knife. Then, with an ice cream scoop take out the seeds. I slice a tad of the bottom of each squash half off so it will lie flat, being careful not to pierce the interior cavity. Then, place each half on a cookie sheet.
Next, place a 1/2 tablespoon of butter and 1/2 tablespoon of real maple syrup in the cavity of each half and liberally sprinkle each half with about a teaspoon of course sea salt and 1/2 teaspoon of fresh cracked pepper. You can easily make these a few hours ahead and refrigerate covered in plastic wrap. Just make sure to let the squash come back to room temperature before baking.
Bake the acorn squash at 350 degrees for 45-60 minutes until tender. Serve with a drizzle of warmed maple syrup and a sprinkling of Maldon Sea Salt flakes or just a bit more course salt. Enjoy!
3-5 Acorn Squash
3 Tablespoons Sea Salt
1 Tablespoon Fresh Cracked Pepper
3-5 Tablespoons Butter
3-5 Tablespoons Maple Syrup
More syrup and salt to finish or Maldon Sea Salt flakes if you have them.