MapleRoasted Acorn Squash Sticky Thyme Glaze Ready in Under an Hour

Instructions:

1. Preheat Oven: Set the oven temperature to 400°F (200°C). Line a baking sheet with parchment paper; this is crucial for dealing with the sticky glaze later on.
2. Prep the Squash: Using a sturdy, sharp knife, carefully slice the two acorn squash in half, lengthwise, from stem to base.
3. De-Seed: Use a sturdy spoon or ice cream scoop to scrape out all the seeds and stringy membranes from the cavities. Discard or save seeds for roasting.
4. Score the Flesh: Using the tip of your knife, lightly score the flesh of the squash halves in a shallow cross-hatch pattern (diagonal lines crisscrossing). Do not pierce the skin. This helps the glaze soak in.
5. Make the Glaze: In a small bowl, whisk together the melted butter (or oil), maple syrup, fresh thyme, ground cinnamon, and the pinch of salt.
6. Initial Seasoning: Place the squash halves cut-side up on the prepared baking sheet. Sprinkle the cut surface lightly with Kosher salt and pepper.
7. Apply Glaze (First Pass): Brush roughly half of the maple-thyme glaze evenly over the exposed flesh of the four squash halves.
8. Begin Roasting: Place the squash in the preheated oven, cut-side up. Roast for 25 minutes.
9. Baste: After 25 minutes, remove the baking sheet from the oven. Brush the remaining maple glaze liberally over the squash flesh.
10. Finish Roasting: Return the squash to the oven for another 20 to 25 minutes, or until the flesh is fork-tender and the edges of the glaze have slightly caramelised (turned deep golden brown).
11. Check for Doneness: Test tenderness by piercing the thickest part of the squash with a fork or thin knife; it should slide through easily with minimal resistance.
12. Serve: Remove from the oven. Allow to cool slightly before serving, possibly spooning any caramelised pan drippings from the parchment paper back into the cavities.