Roasted Acorn Squash

Roasted squash; It’s a staple during the holidays, but it’s also good for less elaborate evenings.  It doesn’t hurt that it’s a breeze to make either!  Here’s my favourite way to make it…

To make it you’ll need:

1 medium acorn squash.

1 tbsp earth balance (or other butter substitute or vegan margarine)

4 tbsp maple syrup

1 tbsp brown sugar

Small handful of nuts (walnut and pecan taste best)

Pinch of salt

First, preheat your oven to 400 degrees.  Next, cut your squash in half from stem to tip.  Hollow out the seeds and stringy parts with a spoon.  You should be left with a smooth inner squash.

To make sure your squash cooks all the way through, cut some slits into with a sharp knife.

Next, rub 1/2 tbsp earth balance (or alternative) onto each squash half (I just get right in there with my fingers, but you could use a spoon).

Drizzle each half with 2 tbsp of maple syrup, and sprinkle each half with the brown sugar.  Add a pinch of sugar too.

Nuts are optional but tasty.  Break them into smaller pieces and place in the middle of the squash.

Place the squash in a baking pan, and add about a 1/2 cup or so of water.  This will prevent the squash from burning or drying out.  Bake for 45-60 minutes.

Spoon the juices over the squash again before eating.  Slice into halves or quarters, of just eat an entire half to yourself (that’s what I do!).  Enjoy