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Roasted Acorn Squash (Gluten-Free)

This is a real simple side dish with little prep that’s both fragrant and festive. I like using acorn squash because they’re small enough to serve everyone their own half, but this recipe is great sliced or in chunks. This version is mildly sweet but is easily downplayed with less sugar, or sweetened with more syrup.

The finished roasted acorn squash. Photo: CC--roens.Ingredients:
2 acorn squash, halved and seeded
2 tablespoons brown sugar
3 tablespoons softened butter
1 tablespoon maple syrup
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Pinch of salt and pepper

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Directions:
Preheat oven to 400° F.

Arrange squash on a baking sheet.

In a small bowl, combine brown sugar, butter, syrup, and spices. Rub mixture over the cut sides of the squash and bake skin-side down for up to 1 hour. Remove when squash is easily pierced with a fork.

Serve warm.

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