Maple-and-Soy-Glazed Acorn Squash

The sweetness of maple syrup, the saltiness of soy and the subtle heat of ginger come together in a perfectly balanced glaze for thick slices of acorn squash. Other varieties, such as butternut and banana, can be prepared the same way. Winter squashes with firm orange flesh are great sources of beta-carotene. Serve this cool-weather dish with roasted meat or poultry.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Maple-and-Soy-Glazed Acorn Squash
Review 1 for Maple-and-Soy-Glazed Acorn Squash
4 out of 5
4 out of 5
October 16, 2011
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
1of 1found this review helpful.
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easy and good
October 16, 2011
The headline pretty much sums it up. The only thing I will add is DON'T take it upon yourself to brush the squash with oil when you first put it in the oven (a step NOT included in the recipe)... if you do, the glaze will just slide off when you go to apply it later. (I figured this out the hard way! I recovered by blotting off the oil before continuing to brush on the glaze. Still turned out fine.)
Pros: Good Value, Easy, Healthy, Will Make Again