Maple-roasted squashBy Chatelaine
- 1 large acorn squash
- 2 tbsp canola oil
- 3 tbsp maple syrup
- 1/4 tsp salt
- PREHEAT oven to 400F.
MICROWAVE squash on high, 4 min. Cut into 8 wedges. Remove and discard seeds.
- MIX canola oil with maple syrup and salt. Reserve 2 tbsp in a small bowl. Toss remaining mixture with squash on a foil-lined baking sheet.
- ROAST 20 min. Brush remaining maple mixture over squash and continue cooking until fork-tender, about 15 more min.