Maple Acorn Squash, Caramelized Onions & Bleu Cheese

A favorite for Fall and so easy. Just roasted in the oven. Now, most recipes you see the acorn squash cut in half seeds moved and baked. Well this is very similar, but I take it one step father. I cut in half, then in half again, and then in half again, so I end up with 8 slices. They cook so much faster and taste just as good. Just enjoy some good Fall flavors.

• Ready In: 40 mins
• Serves: 8
• Yields: 8

Ingredients

• 2  acorn squash (cut in half, seeds removed and then slice each half in 4 slices)
• 2  large onions (cut in half and thin slices)
• 2  tablespoons maple syrup
• 2  tablespoons apple cider
• 1  cup blue cheese, crumbles
• 3  tablespoons butter
• 1  teaspoon dried sage
• 1  teaspoon kosher salt
• 1  teaspoon ground black pepper

Directions

1. Squash -- Cut the squash in half and remove the seeds. Then cut each half into 4 pieces, so you will end up with 4 slices or wedges per half. Now if you want you can cut the skin off before you bake it. Personally it doesn't bother me and the squash will be so tender, it comes right off the skin.
2. Glaze -- Mix the maple syrup, butter, apple cider, sage, salt and pepper in a large bowl and add the squash and onions and toss well so everything is coated.
3. Bake -- Just add to a casserole dish, sprayed with a non stick spray, and bake at 425 for about 30 minutes until the squash and onions are brown and tender. The last 5-10 minutes add the blue cheese crumbles and cook until slightly melted. A very simple side dish full of flavor. You can garnish with fresh sage if you want.