Adapted from Fast Fresh and Green by Susie Middleton


1 small Acorn squash

2 TBL unsalted Butter

2 Tsp. Maple Syrup

1 1/2 Tsp. Vanilla extract

1/8 Tsp. ground Cardamom

Kosher salt


1. preheat oven to 475 degrees and line a large baking sheet with parchment paper.

2. Cut squash in half and remove seeds. Slice into 1/2″ slices and place on parchment paper.

3. In saucepan melt butter over low heat. Remove from heat add maple syrup, vanilla and cardamom.

4. Using a pastry brush brush the squash and sprinkle with salt. Turn squash over and repeat reserving 1 Tbs. of mixture.

5. Roast squash  until tender and nicely browned, 10-12 minutes, turning once during cooking.

6. Heat reserved liquid adding additional butter if necessary and brush on squash.

Serve warm