Maple smoked acorn squash
- 1 medium acorn squash, cubed
- 1/4 cup maple syrup (Grade A or B)
- 1 tbsp olive oil
- 1/2 tsp liquid smoke
- S&P, to taste
- Preheat oven to 375.
- Whisk together maple, oil, liquid smoke and seasoning. Cube acorn squash (peel if desired) and toss in the maple mixture until evenly coated. Spread in an even layer on a baking sheet and roast for 45-50 minutes, or until tender and golden brown.
This is basically your standard roasted squash recipe but kicked up a notch or two. Think of it as maple roasted squash's badass older brother. The smokiness isn't overpowering but it definitely makes its presence known. I was never a big bacon fan, but I love the hickory smoked flavor, so this recipe works perfectly for me. Plus, I can't deny that it was strangely fun playing with liquid smoke.