Maple Baked Squash with Balsamic Vinegar

Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. Place squash, cut side up in a baking dish.
  2. Stir together maple syrup, vinegar, and lemon juice and divide equally among cavities.
  3. Dot each cavity with butter.
  4. Baste exposed sides and top of squash with syrup mixture.
  5. Bake at 375F for 20 minutes.
  6. Baste again.
  7. Sprinkle cavities with grated nutmeg and bake 20 minutes more, or until squash is tender when pierced with a fork.
  8. Serve warm.

Reviews

(2)
Most Helpful

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.

suba March 04, 2005

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.

JustJanS December 22, 2003

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