The last time we were at Aldi, they had winter type squash for 49 cents/pound, which is a good price for our area. I bought two acorn squash and was going to cook them yesterday. I wasn’t sure what I was going to make with them or whether I’d cook one or both.
My favorite way to cook them is to slice them, brush them with a mix of butter, maple syrup and spices but since we’re back on the keto diet, I didn’t want to use maple syrup.
Then I remembered I had Lakanto sugar free maple flavored syrup. It doesn’t thrill me on pancakes or waffles but if I’m eating pancakes or waffles, I’m probably off the keto diet and can use regular maple syrup. The Lakanto worked great for this recipe.
About 1/4 cup of syrup was added to 2 or 3 T. melted butter, then I added ginger, nutmeg, cloves and cinnamon.
I brushed the butter/syrup mixture over the squash slices, added a bit of salt, and roasted them. We were having a roasted chicken for dinner so the oven was already on . . made me feel frugal! 🙂
It’s such a simple recipe but so delicious.
Nelle Coursey says
Looks really good. I have never eaten this before.
Rebecca in SoCal says
Looks good, and similar to how Beth at Budget Bytes prepares it: with oil, *real* maple syrup, and smoked paprika! (I had to look it up; I thought that recipe was for delicata squash).
I have an acorn squash in my fridge, and was just looking up pressure cooker directions. Now that it is going to cool off, I could use either IP or oven. I think roasting is preferable, but it was too hot this last week to turn on an oven!
I don’t think I’ve had them that way, but I do like them pretty much any way.