Name: Toaster-Oven Maple-Glazed Acorn Squash
Total time: 30 min
Ingredients: 1 acorn squash (1½ pounds), halved pole to pole, seeded, and cut into 8 wedges; 1 tablespoon vegetable oil; 1 teaspoon sugar; ¼ teaspoon plus pinch table salt , divided; ¼ teaspoon pepper; 2 tablespoons maple syrup; 2 tablespoons unsalted butter; Pinch cayenne pepper; 1 teaspoon fresh thyme leaves (optional)

Why This Recipe Works

For a quick but flavorful recipe we employed maple syrup, as it is a natural counterpart to earthy and sweet acorn squash. Cutting our acorn squash into wedges increased its surface area to give the glaze more to stick to, and the smaller pieces of squash meant a shorter roasting time. Tossing the wedges with vegetable oil and a small amount of sugar before roasting further ensured that they browned quickly. Many recipes leave the glaze in pools in the squash halves or stuck to the baking sheet, so we wanted the syrup to stick but not burn. Our final secret for a glaze that clung instead of dripping off was slightly reducing it in the microwave before brushing it on the squash.

Before You Begin

The result was fast, tasty acorn squash with flavor in every bite. Sprinkle a bit of fresh thyme over the squash for an herby finish. Avoid using pancake syrup here; pure maple syrup is important to the flavor of this dish.

Instructions

Adjust toaster oven rack to middle position and heat oven to 450 degrees. Toss squash, oil, sugar, ¼ teaspoon salt, and pepper together on small rimmed baking sheet, then arrange cut side down in single layer. Roast until bottoms of squash wedges are deep golden brown, 15 to 20 minutes.

Meanwhile, microwave maple syrup, butter, cayenne, and remaining pinch salt in bowl, stirring occasionally, until butter is melted and mixture is slightly thickened, about 90 seconds; cover to keep warm.

Remove sheet from oven, and, using spatula, carefully flip squash. Brush with half of glaze and continue to roast until squash is tender and deep golden, 5 to 8 minutes. Carefully flip squash and brush with remaining glaze. Transfer squash to serving platter and sprinkle with thyme, if using. Serve.