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Acorn / Buttercup Squash – Maple

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Acorn / Buttercup Squash – Maple
by James Belardo

Fall is the time of the squash. This simple recipe can be used with many different fall squashes. We recommend the acorn, buttercup or the butternut squash. Don’t forget to save the seeds and roast them with a spice blend of your choice, we like Zio’s Smoky spice blend (add some salt).

Acorn Squash, halved
olive oil, drizzle
2 tbsp unsalted butter, melted
1/4 cup Maple Syrup
lemon juice, a splash
Salt  and black pepper – to taste

1. Preheat oven to 350F

2. Wash and cut the acorn in half lengthwise from stem to tip. Scoop out the seeds and the stringy membrane. Score the flesh with 1-inch cuts.

3. brush the scored flesh with olive oil, salt and pepper lightly and drizzle with maple syrup and melted butter

4. Bake for about an 1 hour or until flesh is is soft and the edges browning.


The Grape Gourmet
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Written by Zio James

October 9, 2018 at 3:09 PM

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