Maple-Glazed Acorn Squash
Appears in Cook's Country February/March 2011
Many recipes leave the glaze in puddles in the pan. In order to taste the maple in every bite, we need the syrup to stick.
WHY THIS RECIPE WORKS
Cutting our Maple-Glazed Acorn Squash into eighths increased surface area and provided room for ample amounts of maple glaze. The smaller pieces also resulted in a shorter roasting time. Tossing the squash wedges with vegetable oil and a sm...