One of my family's favorite ways to prepare acorn squash is to cut it in half and roast it with a little butter, nutmeg, salt, pepper and maple syrup. My Sweet Roasted Acorn Squash is always a hit and everyone loves grabbing a spoon and diving in to their own personal serving.
But, we, also, love it cut into slivers and roasted with various spice combinations and toppings. For this recipe, pumpkin pie-style spices get sprinkled onto olive oil-coated acorn squash wedges that get roasted to perfection and drizzled with a little real maple syrup. The crunch of a few toasted pumpkin seeds as garnish add a nice textural component.
This would be a beautiful and delicious addition to your Thanksgiving dinner table. The squash gets tender on the inside while taking on a slight char around the outer edges (my favorite part). The spices add a touch of warmth that definitely are reminiscent of the flavors associated with fall. And, the slightly-reduced pure maple syrup contributes just the perfect amount of sweetness.
