Wednesday, November 9, 2011

Cane Syrup Glazed Acorn Squash

The first time either A.J. or I had acorn squash was last fall.  I saw the Neely's prepare this with maple syrup and thought I was game to try it.  I don't know why I haven't blogged this before because in the fall we have this just about every Saturday night.  I don't know why neither of our mothers ever made this either.  More things to ask my mom, "Why?"

This one of the easiest sides to make and if this is really a vegetable, which I have my doubts, your picky eaters will think you've lost your marbles and are feeding them dessert.

I've made this using Steen's Cane Syrup which is what I grew up on in New Orleans and I think you can buy it online, and I've made this once with real maple syrup which is kind of pricey.  We like the cane syrup better but it has a deeper and richer flavor and more body.  I bet you could even use a half and half combination of dark corn syrup and molasses if you have them in your pantry.

2 tablespoons extra virgin olive oil
2 tablespoons light  brown sugar
2 tablespoons real maple syrup
2 small acorn squash, cut in half, seeds removed
Kosher salt and freshly ground black pepper
Butter, for topping (optional)

Preheat the oven to 425 degrees F.

Mix the olive oil, brown sugar, and cane syrup (or maple syrup) together in a small bowl. Put the acorn squash, cut side up, in a single layer on a baking sheet. Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste.

Put the squash in the oven and roast it until tender and golden brown, about 40 to 45 minutes. Remove the squash from the oven and transfer it to a serving dish. (Option, top with butter and serve.)

The combination of the savory and sweet is a winner! 


Katy ~ said...

So simple and delicious! Love it.

Big Dude said...

We eat very liitle squash or pumpkin and get our yellow veggie from sweet potatoes, but I believe I could enjoy this very easily.

Claudia said...

I didn't grow up eating autumn/winter squash (why, Mom, why>) but now I love it and will be doing this, I hate cutting acorn squash!

The Japanese Redneck said...

I have some Steens. I also like that you don't have to peel them.

David said...

Katherine, This would be one way for me to encourage Laurie to eat her veggies! It sounds good but I even like acorn squash with butter, salt and pepper. Take Care, Big Daddy Dave

Lynn said...

My mom used to make something like this, but not with cane syrup. Yours looks delicious! I have a big can of Steens -- its on my list of things to buy on trips to LA. I've been thinking about making our traditional Thanksgiving sweet potatoes using it, but your recipe looks way easier!

Dining Alone said...

I love sweet and savory, this looks great.