The acorn squash has ribbed, dark green skin that turns orange with storage. Its orange flesh is mild and sweet. Here, we combine acorn squashes with maple syrup and dried cranberries–favorite flavors of autumn-to create a warming side dish.
Recipe courtesy of Williams-Sonoma
- 3 acorn squashes, each about 1 1/2 pounds
- Kosher salt and freshly ground pepper, to taste
- 3 tablespoons unsalted butter, melted
- 1/4 cup plus 1 tablespoon water
- 2 tablespoons finely chopped orange zest
- 1/4 cup maple syrup
- 2 tablespoons chopped fresh thyme, plus sprigs for garnish
- 1/4 cup chopped dried cranberries
- 1 Preheat an oven to 400°F.
- 2 Cut the ends off each squash, then cut the squashes crosswise into slices 1/2 inch thick. Using a biscuit cutter larger that the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 tablespoons of the melted butter. Arrange the squash rings in a large ovenproof sauté pan.
- 3 In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes.
- 4 In a small bowl, whisk together the remaining 1 tablespoon melted butter, the 1 tablespoon water, the maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15 to 20 minutes.
- 5 Transfer the squash rings to a serving bowl, garnish with the thyme sprigs and serve immediately.