Hard Squash Pack

This Pack Includes

1 Acorn Squash

1 Butternut Squash

Here’s a delightful recipe for Roasted Acorn and Butternut Squash with Maple Cinnamon Glaze:

Roasted Acorn and Butternut Squash

Ingredients:

• 1 acorn squash
• 1 butternut squash
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Optional: chopped pecans or walnuts for garnish

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Squash:
   • Carefully slice the acorn squash in half and scoop out the seeds. Cut each half into wedges or slices.
   • Peel the butternut squash and cut it in half lengthwise. Scoop out the seeds and then dice the flesh into cubes.
3. Make the Glaze:
   • In a small bowl, whisk together the olive oil, maple syrup, ground cinnamon, salt, and pepper.
4. Toss the Squash:
   • In a large bowl, combine the acorn squash and butternut squash. Drizzle the maple cinnamon glaze over the squash and toss to coat evenly.
5. Roast the Squash:
   • Spread the coated squash pieces in a single layer on a baking sheet lined with parchment paper.
   • Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through for even cooking.
6. Serve:
   • Once done, remove from the oven and transfer to a serving dish. If desired, sprinkle with chopped pecans or walnuts for added crunch.

Tips:

• You can also add a pinch of nutmeg for extra warmth in flavor.
• This dish pairs well with roasted meats or can be served as a hearty side for a vegetarian meal.

Enjoy your delicious roasted acorn and butternut squash!