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.
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...