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.