Maple smoked acorn squash
Ingredients
- 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
Instructions
- 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.
Serves 2-4
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.
Interesting. I've seen a few recipes for eggplant bacon. Funny thing, when I did eat meat (17 yrs ago) I hated bacon. Now I like tempeh bacon.
ReplyDelete@Heather (Where's the Beach)
ReplyDeleteTempeh and eggplant bacon intrigue me. I like the squash because it has the smoked flavor but not the texture/consistency of bacon. I never liked how crumbly it was.
Oh wow...I am in love with acorn squash and this sounds so divine! I must try it.
ReplyDeleteThank you for the great recipe...now to get some liquid smoke!?
xxoo
@Kris | iheartwellness.com
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ReplyDelete@Mo
ReplyDeleteThanks for stopping by! I love all things wine, too. :)
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ReplyDelete@Anonymous
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