Mad In The Kitchen host, Madeleine Smithberg shared her recipe for Roasted Acorn Squash with Maple Syrup, Nutmeg, Cardamom, and Cranberries.
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Roasted Acorn Squash with Maple Syrup, Nutmeg, Cardamom, and Cranberries
Ingredients
4 small acorn squash
4 tbsp butter
1/2 cup maple syrup
2 tsp ground nutmeg
2 tsp ground cardamom
4 teaspoons dried cranberries
4 Tbsp apple cider
Salt to taste
Directions
Preheat oven to 425
Slice off the very bottoms (1/4”) of the squash, for stability **be very careful to leave a “cup” intact
Cut off the tops about 1 1/2” from top
Remove seeds
Add 1 tbsp butter to each squash
Add 2 tbsp maple syrup to each squash
Add 1 tsp dried cranberries to each squash
Add 1/2 teaspoon each of cardamom and nutmeg, sprinkling across the whole squash and the tops
Add 1 tbsp cider to each squash
Salt to taste
Add 1/2 an inch of water to a baking pan
Place squash and tops in the pan
Cover pan with aluminum foil
Bake for 30 minutes.
Remove foil.
Spoon a little of the liquid around the top of each squash
Turn oven up to 500
Check after 5 minutes and then every 3 minutes, until the tops are golden brown, 8-10 minutes
