My senses were overwhelmed with the colors of fall: oranges, dark greens, ochres and yellows, as I pulled into Powessit Farm for the final pick up of the summer CSA season. There is no doubt about it being fall and harvest time in New England. It's the season of pumpkins, squashes and gourds for decorating and eating.
Roasted Acorn Squash with Maple Glaze - serves 4
Eating Local, The Cookbook Inspired by America's Farmers
Any hard shelled winter squash can be prepared this way, as long as the squash wedges have a cavity to hold the butter and syrup. Serve with pork chops, roast chicken or roast duck.
1 acorn squash, about 2 1/2 lbs
4 tsp butter
4 tsp maple syrup
1/4 cup water
1. Preheat oven to 375. Remove stem from squash and cut into quarters lengthwise and remove seeds.
2. Put squash quarters, cavity side up, in a baking dish. Put 1 tsp butter and 1 tsp maple syrup in each cavity. Pour water into baking dish, cover and bake until tender, about 45 minutes.
3. Pour any juice from squash into baking dish. Transfer squash to serving dish. Transfer all juices from baking dish into a small pan and place over high heat. Cook until reduced to a syrup, then spoon over squash. Let rest 15 minutes. It is best served not piping hot.
A bowl to celebrate the fall harvest season...