Use real maple syrup in this recipe for a more complex dish. The syrup brings out the natural sweetness in the squash. And while the squash roasts, the sugars caramelize, intensifying the flavor. The darker the syrup, the richer the flavor.
used butternut squash, it was what I had, peeled..then sliced as directed. Added cinnamon, and nutmeg, and a touch of clove. Roasted a pork tenderloin in a seperate pan at the same time...very nice.
Read MoreDelicious! Made as directed (except left the peel on, which was NO problem when eating it), only added more time in the oven to make it soft.
Read MoreVery tasty, but took forever to peel. If I make again I'll try snoopy66's technique.
Read MoreReally good and easy, if you don't peel the squash. Cut in half, scoop out seeds and slice into 1 inch pieces. You can easily slice off the skin after it is cooked. I added some pumpkin pie spice. Yum.
Read MoreDelicious! Yet the prep was difficult. Cutting and peeling fresh acorn squash is time consuming and hard. Thank goodness I only did two and started early. Still took 40 minutes to cook.
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