Prep 10 mins
Cook 40 mins
These are great. The balsamic gives a sweet mellow flavor to the maple syrup and the hint of nutmeg is just right.
- 2 acorn squash, halved lengthwise and seeded
- 1⁄4 cup maple syrup
- 2 tablespoons good quality balsamic vinegar
- 1 tablespoon fresh lemon juice
- 4 teaspoons unsalted butter
- 1 pinch freshly grated nutmeg
- Place squash, cut side up in a baking dish.
- Stir together maple syrup, vinegar, and lemon juice and divide equally among cavities.
- Dot each cavity with butter.
- Baste exposed sides and top of squash with syrup mixture.
- Bake at 375F for 20 minutes.
- Baste again.
- Sprinkle cavities with grated nutmeg and bake 20 minutes more, or until squash is tender when pierced with a fork.
- Serve warm.
Very nice, interesting flavor combo: the maple with balsamic & lemon. But the flavor did not penetrate the flesh of the squash anywhere except the bottom. If I try it again, I will reserve some of the sauce to pour onto it after it bakes. like the other reviewer, I tried it with butternut also, but the shape is really wrong for this.
I'm not sure what an "acorn squash" is, so I used butternut pumpkin. I found the flavour really didn't penetrate the flesh of the pumpkin, and think it would have been just as flavoursome left plain. Perhaps reducing the mixture to a bit more of a glaze before putting it in the cavities and basting would help.