Acorn Squash with Agave Nectar Glaze
I love squash, it is one of the vegetables that I can eat almost every day. This recipe I found surfing the internet except it was made with Maple syrup and sense we just moved to our new home, I found out that we were out of Maple syrup but had lots of Agave nectar and as I always like to do I decided to experiment with this recipe and use Agave nectar instead and surprisingly my Acorn Squash came out very good!
It is not too sweet and has a mild agave taste with the touch of cinnamon.
For 4 servings you will need:
• 1 medium Acorn Squash
• juice from one lemon
• 2 tablespoons Agave nectar
• 2 tablespoons brown sugars
• 2 tablespoons of butter
• 1/2 teaspoon of cinnamon
• salt and pepper to taste
Cut the squash into half.
Clean out the seeds using a spoon.
Then cut these halves into quarters. Using a small knife slice your Squash into squares about 1″ inch thick trying not cut through the skin. Brush each piece with lemon juice and sprinkle with salt and pepper.
Place your Acorn Squash on a baking sheet and bake it for 35 minutes at 400F.
Meanwhile prepare the glaze. In skillet melt butter with sugar, Agave nectar and cinnamon. Cook until all ingredients are combined and become a runny glaze.
Cover your baked Acorn Squash with the glaze and bake for another 10 minutes.
Serve as a side dish drizzled with honey if you like it a bit sweeter.