Maple-Glazed Acorn Squash

Emily’s Rating Chris’s Rating
7 / 10 5 / 10

The squash at Plum Market always screams out to me. I’m trying to cook with seasonable vegetables and unfortunately come early  November, that basically means squash. This was pretty good. Em doesn’t like cooked squash, generally, because she doesn’t like the texture. The texture here was still squash-y, but she liked the crispy skin and said it was her favorite squash of all time. I thought it was good, but given that Em doesn’t really love squash (questionable 7 rating), I’m not sure I would say this is a keeper.

Acorn Squash

Dish Maple-Glazed Acorn Squash
Recipe Source Cook’s Illustrated
Difficulty 5 / 10 – Not very difficult, but takes a number of steps (cutting acorn squash, making glaze, roasting squash, brushing squash, then roasting again)
Time to Complete ~1 hour
Served With Braised Cod with Peperonata
Leftovers? Yes, tons. But unclear how well it will hold up reheated
Lessons Learned You can apparently eat squash skin
Any Recipe Deviations? Nope
Make Again? Em says yes – I think it was fine, but
Changes Next Time? Nope
This entry was posted in Keepers, Side Dishes and tagged , . Bookmark the permalink.

One Response to Maple-Glazed Acorn Squash

  1. Pingback: Braised Cod with Peperonata | Lessons from the Kitchen of a Stay-at-Home Husband

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