Ingredients
- 3 acorn squashes, halved and seeded
- 75 ml Québec maple syrup
- 45 g butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 60 ml water
Method
- Heat the oven to 190 °C and place the squash halves cut-side up in a baking dish.
- Brush with butter and season with cinnamon, ginger, and salt; pour the water into the dish.
- Roast for 25 minutes, then brush generously with maple syrup.
- Roast for 15–20 minutes more, brushing once again, until fork-tender and caramelized.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar
Conversion used: Replace 100 g brown sugar with 75 ml maple syrup; use 60 ml water instead of the classic 120 ml; bake at 190 °C rather than 205 °C.
Why Quebec maple syrup: Maple is a natural partner for winter squash, adding toasted wood and vanilla notes to the buttery flesh. The method remains the classic baked squash accompaniment, adapted without white sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →