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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



The Golden variety winter squash has orange coloured skin and orange inner flesh. They are delicious when baked. Winter squash are available all year round but their peak season is early fall to early winter. Look for heavy, dense squash, avoid light and hallow ones. Squash flavour is best when it mingles with the flavour of pure maple syrup and that is why I do not add heavy spices to this marvellous side dish. A two-pound acorn squash can easily serve four people. Save the squash pulp for next day’s chicken soup.

1 acorn squash [2 pounds]
salt to taste
1/8 cup melted butter
2 Tbsp pure maple syrup

• Preheat oven to 375F.
• Line a rimmed baking sheet with parchment paper.
• Wash and dry the squash.
• With a sharp chef’s knife cut 3/4 inch off both ends. Discard ends.
• Cut the squash lengthwise.
• With a spoon, scoop out seeds and fibers.
• Discard the seeds, but you may reserve the fibers for soup.
• Place the squash halves with cut side down on a cutting board.
• Slice them crosswise into 1/2-inch thick half rings.
• Trim the remaining fibers with a small a paring knife.
• Arrange the half rings on the prepared baking sheet and sprinkle lightly with salt.
• In a small pot, partially melt the butter on low heat.
• Remove pot from heat and stir in the pure maple syrup
• Brush each half ring with the butter mixture.
• Turn squash rings around and brush them on the other side.
• Bake for 30 minutes until squash rings are caramelized.
• Remove baking pan from the oven and transfer squash rings to a serving bowl.
• Heat the remaining butter mixture and pour over the squash rings.

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