Cane Syrup-Glazed Acorn Squash

- Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Cane syrup adds old-fashioned Southern sweetness to this stunning side. Feel free to use maple syrup or honey instead.

Hands-on time: 20 minutes
Total time: 1 hour
Yields: Makes 8 servings


3 acorn squash, halved and seeded

4 1/2 teaspoons olive oil

1 tablespoon light brown sugar

1/2 teaspoon kosher salt

Vegetable cooking spray

1/4 cup dried cranberries

1/4 cup sherry vinegar

1/4 cup cane syrup

1 tablespoon butter, melted

1/8 teaspoon ground red pepper

1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped

How to Make It

Preheat oven to 475°. Slice each squash half into 4 to 5 wedges, and toss with olive oil, brown sugar, and salt. Arrange squash in a single layer on a lightly greased (with cooking spray) jelly-roll pan. Bake 40 minutes or until golden and tender.

Meanwhile, microwave cranberries and vinegar in a microwave-safe bowl at HIGH 30 seconds. Let mixture stand 10 minutes; drain. Stir together cane syrup, butter, and red pepper in a bowl.

Brush squash with half of syrup mixture. Turn squash over, and brush with remaining syrup mixture. Bake at 475° for 12 more minutes or until golden brown. Transfer squash to a serving platter; top with cranberries and parsley.


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