Maple-Glazed Acorn Squash with Pepitas and Sage

Acorn squash and Vermont maple syrup are the twin symbols of the New England autumn. Roasted until caramelised and sweet, the squash needs almost nothing beyond a generous brush of Grade B (now 'dark') maple syrup, a bit of butter, and the crunch of toasted pepitas. This is the side dish that appears on Thanksgiving tables from Connecticut to Maine.

Serves: 4

Ingredients

• 2 medium acorn squash (about 700g / 1.5 lb each)
• 3 tbsp (45ml) pure Vermont maple syrup (dark/robust grade preferred)
• 2 tbsp (30g) unsalted butter, melted
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• Pinch of cayenne
• 60g (1/4 cup) pepitas (pumpkin seeds)
• 6 fresh sage leaves
• 1 tbsp (15ml) olive oil

Instructions

1. Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. Cut each acorn squash in half through the stem and scoop out seeds. Cut each half into 2-3 wedges (or leave as halves for a more dramatic presentation).
3. Whisk together maple syrup, melted butter, salt, pepper, cinnamon, and cayenne. Brush generously over the cut surfaces of the squash.
4. Arrange squash cut-side up on the prepared baking sheet. Roast 35-40 minutes, brushing with more glaze at the 20-minute mark, until tender when pierced with a knife and deeply caramelised at the edges.
5. While squash roasts, toss pepitas with olive oil and a pinch of salt in a small skillet over medium heat. Toast 3-4 minutes, stirring, until puffed and lightly browned. Add sage leaves to the skillet in the last 30 seconds, frying briefly until crisp. Remove and drain on paper.
6. Arrange roasted squash on a platter. Scatter pepitas and crispy sage leaves over the top. Drizzle with any remaining maple glaze from the pan.

Cook's Notes: Dark (formerly Grade B) maple syrup has a more intense, complex flavour than lighter grades and stands up beautifully to roasting. The squash skin is edible and delicious when caramelised — encourage guests to eat it.