Wednesday, November 28, 2012

Spicy Maple Acorn Squash

I have pretty low level of patience.  The other day I was facilitating a customer audit.  The customer representative kept pronouncing “metrics” as “matrix”.   It took a mass amount of self-willpower to not correct him.  It drove me nuts.  Unfortunately, we had to discuss several metrics through the day and by the end of it all, my will power was wearing thin.  Again, me and patience aren't really a pair.  

That’s only one example of my less than saintly patience.  Ben could tell you many, many more, including my ability to wait patiently for a surprise birthday gift.  I go nuts.  I beg.  I badger.  I may even nag.   Accordingly, Ben’s patience is continually tested and tried true.

So the night I made this acorn squash, tried it and didn't immediately love it, I therefore also immediately wrote them off.  My thinking was somewhere along the lines of something that used that much of my precious pure maple syrup had better be amazing its first time at bat.   Straight from the oven, this was not.  Tasty, fine, just not jaw dropping.  

But then came the leftovers.  I must admit that I, the queen of not wasting food, almost tossed these.  It was a lot of squash to tackle solo, but I couldn't bring myself to do it.  So they came to work with me the next day.  And they were some much better!  The spiced had mellowed out a little bit and mingled much more with the maple.  It jived, it worked.  So, if you're not yet tired of squash and you're ok gambling with your pure maple syrup, give this a go.

Spicy Maple Acorn Squash

1 large acorn squash
1 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 c. pure maple syrup
1 tsp. Sriracha

Preheat oven to 375.  Line a rimmed baking sheet with aluminum foil.  Coat lightly in oilive oil.

Slice acorn squash in half and using a large spoon, scrape and remove seeds from squash.  Slice into half moons about 1/2 thick.  Season with salt and pepper

Lay squash sliced side down on prepared baking sheet and roast in the oven for 15 minutes.  Remove and flip slices, return to oven and continue to roast another 15 minute.  Meanwhile, whisk together remaining ingredients and toss with squash slices until well coated.  Return to oven and roast until squash is fork tender, about 10 minutes more.  

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