Ingredients
- 3 acorn squash, halved and seeded
- 45 ml olive oil
- 90 ml Québec maple syrup
- 30 ml apple cider vinegar
- 1 tsp ground cinnamon
- 1 tsp dried sage
- 1 tsp salt
- Black pepper
- 60 g pepitas
Method
- Whisk olive oil, maple syrup, vinegar, cinnamon, sage, salt, and pepper.
- Brush the squash with half the maple mixture and place cut side down on a baking sheet.
- Roast at 190°C for 25 minutes, then turn cut side up.
- Brush with the remaining maple mixture, scatter with pepitas, and roast 15 minutes more until tender and caramelized.
- Serve hot as a main-course vegetable plate or alongside roasted meat.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar in classic glazed winter squash
Conversion used: Replace 100 g brown sugar with 90 ml maple syrup; reduce added oil by 15 ml to balance the thinner glaze, and roast 15°C below the usual 205°C setting.
Why Quebec maple syrup: Maple intensifies the squash's natural sweetness while vinegar and sage keep the dish savory. The recipe uses a seasonal vegetable and a local Québec sweetener.
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 →