ACORN SQUASH WITH MAPLE ORANGE GLAZE

Ingredients

• 1/2 cup maple syrup
• 1/4 cup fresh orange juice
• 3 tbsp salted butter
• 1 tbsp grated orange peel
• 1 tsp ground cardamom
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 acorn squash (about 1 lb each), halved lengthwise and seeded

Directions

1. Preheat oven to 350°F.
2. Combine maple syrup, orange juice, butter, orange peel, cardamom, cinnamon, nutmeg, salt and pepper in a small non-reactive saucepan. Bring to a boil over medium heat.
3. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is the consistency of a thin syrup, about 6 - 8 minutes. Remove from heat and cool for 10 minutes.
4. Meanwhile, slice each squash half lengthwise into 1/2 inch slices.
5. Combine squash and maple syrup mixture in a large bowl; toss until squash is coated.
6. Place squash in a single layer in two parchment paper-lined rimmed baking sheets.
7. Bake, turning squash over and switching position of pans after 10 minutes, until squash is tender and lightly browned, about 20 - 25 minutes.