posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".
Monday, November 26, 2012

Maple-Glazed Acorn Squash w/ Dried Cranberries {12 Weeks of Winter Squash}

This year, squash took its rightful place at my Thanksgiving table.  I mean really, winter squash just sort of belongs at an autumnal feast, does it not?  Sure, it's always been around in the form of pie.  Or maybe as one component of a salad.  But for reasons unknown, this is the first year that it has earned a serving plate of its own on our table.

Maybe it's because the sweet potatoes always earned all of the orange-glory.  But really, winter squash comes in more warm shades.  Like yellow.  Okay.  That's just one more shade.  Still.
This simple, vibrant dish of roasted acorn squash nestled itself very nicely into the fold of things this year.  And earned winter squash its due on all future Thanksgiving menus.

Maple Glazed Acorn Squash w/ Dried Cranberries

by Heather Schmitt-González
Prep Time: 5-10 minutes
Cook Time: 20-25 minutes
Keywords: roast side vegetarian soy-free nut-free squash cranberries Thanksgiving Christmas American fall winter

Ingredients (serves 4)
  • oil or melted butter
  • 2 small to medium acorn squash
  • coarse salt
  • freshly ground black pepper
  • 1½ Tbs. melted butter
  • 2 Tbs. maple syrup
  • 1 Tbs. fresh thyme + a few sprigs for garnish
  • grated zest of 1 orange
  • 2 Tbs. dried cranberries, chopped
Preheat oven to 400° F. Line a baking sheet with parchment paper or foil.

Cut the ends off of the squash and then slice, crosswise, into ½-inch rounds. Use a biscuit cutter or small, sharp knife to cut the seeds from the center of each slice. Drizzle the slices with a bit of oil or melted butter and season with salt and pepper.

Set on prepared baking sheet and roast for 10 minutes.

In the meantime, melt the butter in a small saucepan. Add the maple syrup, thyme, and orange zest; swirl to combine and remove from heat.

Remove squash from oven and brush slices evenly with the maple syrup mixture and then scatter the cranberries evenly over the squash slices. Slide back into oven and roast until tender, glazed, and starting to turn golden in parts, 10-15 minutes longer.

Transfer squash rings to serving plate and garnish with extra thyme sprigs.

adapted from Thanksgiving: Recipes for a Holiday Meal
Powered by Recipage
If you have a few minutes, head on over and visit my 12 Weeks of Winter Squash co-host, Joanne of Eats Well With Others and see what she cooked up in her kitchen with winter squash this week.  And then share with us what you have been doing with winter squash below!

1. Maple Glazed Acorn Squash w/ Dried Cranberries

2. Roasted Balsamic Curry Vegetables &FreshCranberrie

3. Roasted Cinnamon Ginger Delicata Squash

4. Old fashioned pumpkin pie

5. Pumpkin Pie Bread Pudding with Bourbon Icing

Would you like to comment?