Maple Roasted Acorn Squash-Holiday Side or Everyday Awesome

acorn-squash-roasted-PMP2949-1

I had a great day yesterday. I took a day off and spent some time exploring antique shops with a friend. I was looking for some retro style cake stands and other props for food photography. The great thing about antiquing and visiting rummage sales is the memories that the bric-a-bac evoke.

The shops on Toronto’s Queen St. West held a bounty of beautiful crystal,china and glassware. They also held some very interesting pieces of furniture and retro items. There is a history in each of these pieces that makes them so very interesting.

We saw old wooden toboggans and Red Rocket wagons that made us reminisce about the simplicity of our childhood. Life seemed to be less complicated back then. We were allowed to watch TV only when we could not be outside playing. Many days were passed by playing with other children for hours either skating, biking, swimming, playing ball or hide and seek. We all knew each other and watched out for one another, like one big happy family. Time passed quickly and when the fun had to end, we reluctantly walked home for dinner.

I know this sounds like another place and time and to some extent, it was. I just hope that today children don’t lose out on the fun by not having days like those to remember.

This year is passing by so quickly. We have already celebrated Canadian Thanksgiving and Halloween and are preparing for the Holiday Season. This recipe would make a wonderful holiday side dish or can be made all year-long as a great addition to any dinner. I love the sweet taste of roasted acorn squash any time.

Maple Roasted Acorn Squash

 Makes 4-6 servings

Ingredients:

1 acorn squash, seeded and sliced into 1 inch wedges

2 tbsp. extra virgin olive oil

2 tbsp. light brown sugar

1/4 cup pure maple syrup

sea salt and freshly ground pepper

Directions:

Preheat oven to 400 degrees F.

Place squash wedges on a baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss.

Sprinkle each piece with a little brown sugar.

Roast the squash for 30-35 minutes, tossing gently every 10 minutes.

After 20 minutes, brush each piece with a small amount of maple syrup and continue cooking until done.

Serve warm.

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