The only thing I love more than roasted acorn squash is …
…stumbling upon Roberta’s at something called Madison Square Eats just minutes after emerging from Penn Station:
…eating beet-cured lox and cream cheese on Black Seed everything bagels followed by kouign amann from Dominique Ansel:
…meeting a dear high school friend for dinner at a place called Ichabod’s that serves the most unbelievable squash dumplings with brown butter, sage, and truffle oil (not pictured), flowering kale caesar (not pictured), duck breast with dirty wild freekah (not pictured), Old Bay chips (pictured! addictive!) and …
…the most unbelievable ice cream sundae: homemade vanilla ice cream, salted caramel sauce, pretzel bits and roasted marshmallow! It’s the only dessert on the menu. I can’t stop thinking about it:
There is never enough time in New York.
Alas. I returned from NYC to find a few acorn squash on my counter and made a recipe I had been drooling over on the train ride home. I rarely season squash with anything more than olive oil, salt and pepper, but I do love the flavor of maple, and the recipe reminded me of a roasted parsnip recipe I became addicted to last winter. The parsnip recipe called for the addition of chilies, which would be nice here, too, but the maple-butter alone is delicious. It also encouraged some nice caramelization on the top surfaces.
5 from 2 reviews Notes: You can get away with using about a tablespoon of sauce in each squash half, which will leave you with plenty of sauce to repeat the recipe on the following evening. So, you could either halve the sauce recipe or make it as is and save some of it for a future evening or just go all out and use it all.
