Ingredients:

  • 2 lbs acorn squash
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 tbsp pure maple syrup
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger

Instructions:

  1. Cut the acorn squash in half from stem to base, scoop out the seeds with a spoon, and slice into 1-inch thick crescents.
  2. Place the squash slices in a large bowl and toss with olive oil, salt, and pepper until lightly coated.
  3. In a small bowl, whisk together the melted butter, maple syrup, cinnamon, and ginger.
  4. Pour the maple mixture over the squash and toss gently to ensure an even glaze.
  5. Spread the slices on a parchment-lined baking sheet, leaving space between each piece to ensure caramelization.
  6. Roast at 400°F (200°C) for 15-20 minutes, flip each slice with tongs, and roast for another 15 minutes until mahogany-colored and tender.