Fall is my favorite season, partly because I adore all the flavors that prevail this time of year. Last week we were fortunate to find this incredible recipe for acorn squash, courtesy of Chef Kirsten Helle at Mesa de Vida. You should head to her site and read her amazing story, she has had a personal wellness journey that is super inspiring! You can also sign up for a subscription to her meal planning service, which is where this recipe came from. Every week, I receive a plan with recipes and shopping list for 5 dinners. It has made our menu selections more interesting, we are eating out less and throwing away less food. And the recipes all just happen to be nutritious and health-conscious. Perfect.
This amazingly simple recipe has been declared by my husband as the "best thing ever made out of squash." I hope you like it as much as we have!
Roasted acorn squash with a sweet-garlic glaze
2 acorn squash (or 4 small), halved and seeded
1 pinch Kosher/sea salt
Fresh ground pepper to taste (**I am not a pepper fan so I used cinnamon)
1 clove garlic, minced
2 Tbs pure maple syrup
Preheat the oven to 400 degrees. After you cut each squash in half and remove the seeds, lay them cut side down on the cutting board. Slice across into 1" thick slices. Drizzle a baking sheet with olive oil to coat. (**I put aluminum foil on the sheet first to speed clean up). Lay the squash slices evenly on the sheet pan, season with salt and pepper and bake for 10 minutes.
Combine the garlic and maple syrup. Flip the squash slices and glaze with the maple syrup/garlic mixture, tossing evenly. Bake another 20 minutes until golden brown.
Enjoy as a side dish or serve with quinoa and a green salad for a delicious vegetarian meal.