Ingredients:

  • 2 medium acorn squash (about 1.5-2 lbs total), halved lengthwise and seeded
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 3 tablespoons maple syrup (45 ml)
  • 2 tablespoons unsalted butter, melted (30g)
  • 1/2 teaspoon ground cinnamon (2.5 ml)
  • 1/4 teaspoon ground nutmeg (1.25 ml)
  • Pinch of ground cloves (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the acorn squash lengthwise and scoop out the seeds.
  2. Brush the cut sides of the squash with olive oil. Sprinkle with salt and pepper.
  3. Place the squash cut-side up on the baking sheet. Bake for 30-40 minutes, or until the flesh is fork-tender.
  4. While the squash is baking, whisk together the maple syrup, melted butter, cinnamon, nutmeg, and cloves (if using) in a small bowl.
  5. Remove the squash from the oven. Brush the cut sides generously with the maple-spice glaze. Return to the oven and bake for another 15-20 minutes, or until the glaze is bubbly and the squash is deeply caramelized.
  6. Let cool slightly before serving.