Gingered Acorn Squash (Gluten Free)



 
When the weather cools down, oven baked meals are the thing to go for. Easy to get together, little cleanup and a great meal. While we have squash often in the fall and winter, I had not tried this recipe from the Land O Lakes Country Heritage book. The real maple syrup is not something I always have on hand, but I did this time, so decided to try it. Really, really good. The ginger adds just enough heat and spice to even out the sweetness. I microwaved the syrup mixture in a two cup measure and just poured it into the squash. Excellent meal with baked potatoes and ham.
Gingered Acorn Squash
2 medium acorn squash quartered or halved, seeds removed
Water
¼ cup butter
2 tablespoons Maple syrup
1 teaspoon grated fresh ginger root, or ½ teaspoon ground ginger
¼ cup flaked coconut, toasted, optional
  Heat oven to 375°. In 13 x 9 inch pan place squash, cut side up. Add water to pan to a depth of ¼ inch. Cover with aluminum foil; bake for 35 to 45 minutes or until fork tender.
  In 2 cup glass measuring cup, combine butter, maple syrup, and gingeroot. Microwave on high stirring halfway through about 1 to 2 minutes, or until butter is melted. Pour into each squash; sprinkle with toasted coconut if using.

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