With heartwarming flavor and ease in preparation, acorn squash is a great fall favorite. Maybe part of the draw in becoming a fall favorite, is the fact that there is no peeling required and therefore, this makes it a terrific choice for a quick, weeknight veggie.

Besides acorn and delicata, you can use any type of winter squash in this recipe. However, while the flavors are all wonderful, remember that the other squashes will need peeling and therefore will take a bit more prep  time.

INGREDIENTS
1 acorn squash, seeded and sliced (no need to peel it)
1-2 Tbs. olive oil
1 Tbs. maple syrup (the real stuff please…it does make a difference!)
several sprigs of fresh thyme, save a little for garnish
kosher salt & fresh ground pepper, to taste

DIRECTIONS
Preheat oven to 400°
Besides being delicious,  winter squashes can be tricky (and dangerous!) to cut. Using a good, sharp knife, cut the squash in half and scoop out the seeds. Then, put the flat side down on the cutting surface, slice the squash into about 1/2″ pieces. Drizzle with the olive oil, maple syrup, sprinkle the thyme sprigs, salt and pepper. Finally, toss to coat and spread out in an even layer. Make sure there is room between the pieces, because you want them to roast and not steam.

Roast in the oven for about 20-40 minutes (depending on the size of your chunks), checking frequently and yes, do flip to ensure even browning. Check for doneness by pricking the squash with a fork or small knife and if it’s tender and falls off easily, then it’s ready.

Serve with the remaining sprigs of thyme as a garnish. In addition to the thyme, I often use rosemary as well and I’m never disappointed. It just adds another depth of flavor.

Additionally, if you like fall vegetables, you might want to try Roasted Root Vegetables.