Roasting brings out the natural sweetness of winter squash. Now add a drizzle of maple syrup, a sprinkle of maple sugar and a few fresh sage leaves, and that same roasting takes this simple Thanksgiving side dish totally over the top.
If you'd rather use butternut squash, buy small squash, then halve them lengthwise. Scoop out the seeds, then proceed with the recipe. Depending on the size of the squash, each half should feed two to four people.
MAPLE-SAGE ACORN SQUASH
Start to finish: 1 hour 10 minutes (10 minutes active)
3 acorn squash (about 1 1/2 pounds each)
2 tablespoons butter, melted
Salt and ground black pepper, to taste
12 fresh sage leaves
1/2 cup maple syrup
1/4 cup maple sugar
Heat the oven to 350 F. Line a rimmed baking sheet with foil.
Cut each squash in half and scoop out the seeds. Cut each half in half again so that you have a total of 12 quarters. Brush the butter over the interior flesh of each piece. Sprinkle with salt and pepper, then arrange the quarters on the prepared baking sheet, skin side down.
Place 1 sage leaf in each of the interior hollows of the squash. Drizzle with the maple syrup, then sprinkle with the maple sugar. Bake for 1 hour, or until tender and browned.
Nutrition information per serving (values are rounded to the nearest whole number): 110 calories; 20 calories from fat (16 percent of total calories); 2 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 23 g carbohydrate; 1 g protein; 2 g fiber; 170 mg sodium.