Squash à la Canadienne
This is a delicious healthy side dish to serve along with your Thanksgiving dinner or any dinner during the year!
Ingredients
- 1 large acorn squash
- 1 tbsp. olive oil, or as needed tips & tricks
- 3 tbsp. butter
- 1 tbsp. good quality maple syrup, or more to taste tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- Preheat oven at 350ºF.
- Cut squash in half and remove the seeds (*see footnote). Brush inside and the edges with olive oil.
- Place halves on a cookie sheet, flesh side down and transfer to the preheated oven. Cook for about 1 hour or until a fork goes in easily.
- Remove from the heat and let it rest 15 minutes.
- Wearing silicone mitts, carefully spoon the flesh into a bowl. Add butter, maple syrup and pepper; mix well. Taste and adjust if necessary.
Notes
Footnote: Don't throw out the seeds. Rinse with water and remove any strings and flesh from the squash. Pat dry and transfer them to a bowl. Pour in olive oil and salt or any other spices such as cayenne pepper, chili powder, etc.; toss them well. Spread them out evenly on a baking sheet lined with foil. Transfer to a 300ºF preheated oven and roast them for 20 minutes or until they start to pop. Let them cool before serving.