This is a simple recipe—cooked acorn squash mashed with a little olive oil and maple syrup and baked with a maple–pumpkin seed topping—but something about the combination is irresistible. This dish is a perfect addition to your Thanksgiving table, and don’t be surprised if everyone wants the recipe. And as a bonus, it’s very nutritious, so enjoy every bite. —MYRA
Serves 6
2 medium acorn squash, cut in half lengthwise, seeded
2 tbsp olive oil
2 tbsp pure maple syrup
3/4 tsp salt
Pinch of freshly ground black pepper
3/4 cup/105 g raw, unsalted pumpkins seeds, lightly toasted (see page 72) and coarsely chopped
Pinch of cayenne pepper
Preheat the oven to 400°F/200°C/gas 6 and lightly grease a large baking dish.
Cook the squash in the baking dish, cut-side down, for about 30 minutes, until the squash is easily pierced with a fork. Let the squash sit for 15 to 20 minutes, until it is cool enough to handle.
Scoop out the squash flesh with a large spoon. In a medium bowl, mash the squash with a potato masher until smooth. Stir in 1 tbsp of the oil, 1 tbsp of the syrup, 1/2 tsp salt, and the pepper. Spread the mixture evenly in a 9-by-9-in/23-by-23-cm baking pan.
Raise the oven temperature to 425°F/220°C/gas 7.
Make the topping by stirring together the pumpkins seeds, the remaining 1 tbsp of the oil, 1 tbsp of the syrup, and 1/4 tsp salt, plus a small pinch of cayenne. Spread the topping evenly over the squash mixture.
Bake for about 20 minutes, or until the topping is golden brown. Serve warm.
1 SERVING: CALORIES: 170 | FAT: 6G | CARBS: 29G | PROTEIN: 3G | SODIUM: 300MG | DIETARY FIBER: 24% | POTASSIUM: 20% | VITAMIN A: 10% | VITAMIN C: 25% | THIAMIN: 15% | VITAMIN B6: 15% | MAGNESIUM: 20%
