I had half an acorn squash left over from making apple chutney acorn squash, and I thought maple syrup would go well with it. The idea came from combining the apple chutney acorn squash and maple salmon. Since I had never made acorn squash before making apple chutney acorn squash, I think I somewhat expected something more like butternut squash, just more round. Once I opened up the squash, I was surprised at how stringy it was inside. Did I get a weird one or is that how they normally are? Either way, maple acorn squash is easy to make, and it only uses two ingredients!
|1||acorn squash, halved and cleaned|
- Put maple syrup in each acorn squash half.
- Cut or use a fork to poke/cut some slits into the flesh (not through the skin).
- Cover with aluminum foil and bake at about 375F until mostly cooked, approximately 45 minutes.
- Remove foil and continue to bake until completely cooked.