Maple and Herbs Acorn Squash

An easy and impressive Thanksgiving side dish.

INGREDIENTS

1 acorn squash*

Olive oil, for brushing

1 Tbsp apple cider vinegar

5 Tbsp sliced almonds

1 tsp salt

1 tsp pepper

3 Tbsp honey

3 Tbsp maple syrup

1 tsp cinnamon

2 Tbsp unsalted butter

2 tsp fresh thyme

*TIP

Cut the squash in half, and remove and discard any seeds. Eventually, you will be filling the well of the squash, so you will want to ensure that it sits flat in a roasting pan. We trimmed off a portion from the bottom of the squash to achieve that goal. Acorn squash has a thin, delicate, and edible skin; therefore, you do not need to peel it.

DIRECTIONS

Preheat oven at 400 degrees.

Brush the flesh of the squash with olive oil, and roast in the oven for 15 minutes.

Combine the remaining ingredients in a saucepan on medium heat. Cook until the butter has melted and the ingredients thicken.

Pour the mixture into the wells of the squash.

Cook the squash for another 25–30 minutes or until the squash is soft.

Serve warm.