Roasted Maple-Glzed Acorn Squash with Apples and Pecans
Yield: About 6 servings
2 large acorn squash (about 1/2 pound each), sliced into rings – seeds removed
4 tablespoons (half a stick) butter
3 tablespoons pure maple syrup
1 large Granny Smith apple, sliced thin
1/2 cup chopped, toasted pecans
  1. Preheat oven to 400°F Line a baking pan with foil, then spray the foil with nonstick spray.

  2. Arrange the squash rings on baking pan, and roast in the center of the oven for 15 minutes. Remove the tray from the oven, and reduce the heat to 350°F,

  3. Meanwhile, melt the butter in a medium-sized saucepan. Add the maple syrup, bring butter to a boil, then remove from heat. Brush this mixture on the squash rings, then distribute the apples on top. Return the tray to the oven for another 10 to 15 minutes, or until the squash is fork-tender.

  4. Serve topped with chopped, toasted pecans.