Courtesy of Chef Michael Lomonaco, from Porter House New York, Center Bar
Serves 4
4 acorn squash
2 tablespoons butter
1/2 cup maple syrup
4 tablespoons pine nuts
1/2 cup raisins
2-3 cinnamon sticks
Pre-heat oven to 375 F. Wash outer skin acorn squash, cut through from top to bottom and split into 2 pieces.
Place cut side down on baking sheet with a little water on the bottom then place into hot oven and bake until tender when pierced, about 35 minutes.
Remove and cool slightly.
In a small saucepan, heat butter, syrup, pine nuts, raisins and cinnamon over low heat to combine.
Turn cooled squash over onto the skin side, drizzle with maple syrup glaze and return to the oven for 10 minutes to caramelize.
Remove and serve hot.
