Acorn Squash is high in Vitamin A, Vitamin C, Potassium, dietary fiber, manganese, folate, Vitamin B complex, omega 3 fatty acids, copper and tryptophan.
Try this yummy side dish at your next holiday dinner.
4 acorn squash, halved and seeded
½ cup maple syrup
¼ cup balsamic vinegar
2 tablespoons fresh lemon juice
8 teaspoons unsalted butter
Fresh grated nutmeg
Preheat oven to 375º. Place the squash halves, cut side up, in a large baking dish. In a small bowl, stir together the maple syrup, vinegar and lemon juice. Brush the squash with the maple syrup mixture, and then dot each squash with a teaspoon of butter and sprinkle of nutmeg. Bake about an hour, or until tender.
When I made this recipe I found the easiest way to halve the squash is to stand them stem side down on a cutting board and work a sharp chef’s knife seesaw-style down the squash from the point to the stem.