When I sat down to write this post, it was a couple of days before the election and I was anxious. Now, I'm even more so. I sincerely hope we as a country and world can get past the anger and hatred, but I just don't know. Now, not sure what you do, but when I'm anxious I cook (of course, I cook when I'm happy and mad and sad and just about all of the other emotions too--the reality is that I write a cooking blog) but nothing soothes me as much as throwing myself into a recipe and reaping the reward of the results. Fortunately, I had two acorn squashes sitting on my counter during this anxiety and not a pound of chocolate!! And when you cut those squashes into wedges, roast them and brush them with a mixture of maple syrup and soy sauce, good things happen. The wedges get tender and caramelized--almost dessert-like. Do they make you forget all your anxiety? Unfortunately, no. But this easy side is comforting, totally delicious and won't screw up your diet. And in these crazy times, what more can we ask for? Maple-Soy Glazed Acorn Squash Wedges = less stress. Make them tonight!!
Maple-Soy Glazed Acorn Squash Wedges
Makes 4 servings
Prep Time: 10 minutes; Bake Time: 35-40 minutes
- 2 acorn squashes, about 1 1/2 pounds each
- 1/4 cup pure maple syrup
- 1 tablespoon soy sauce
- Salt and pepper to taste
1. Preheat oven to 425ºF. Line a rimmed baking sheet with foil and lightly oil or spray the foil with non-stick cooking spray.
2. Using a sharp knife, cut off both ends of each squash. Halve each one lengthwise and scoop out the seeds and throw away. Then cut each squash into 4-5 1/2-inch wedges. Place the wedges on the prepared baking sheet, cover tightly with foil and bake for about 15 minutes.
3. While the wedges are baking, whisk together the maple syrup and soy sauce in a small bowl.
4. Remove the wedges from the oven and uncover. Using a pastry brush, brush the wedges with about half of the maple-soy mixture. Season with salt and pepper and then return the pan to the oven and bake uncovered for 10 minutes.
5. Remove the baking sheet from the oven, turn the wedges over, brush with the remaining maple-soy mixture and bake for another 10 minutes, or until wedges are tender and beginning to get browned and caramelized. Remove from the oven and serve immediately.
Note: Recipe adapted from Vegetable of the Day by Kate McMillan. I left out the 1/2 tsp of peeled and grated fresh ginger. If you like, add it to the maple-soy mixture.