Baked Squash with Maple Drizzle

Oven-roasted acorn squash wedges turn tender and caramelized, then shine under maple drizzle with cranberries and sage. The dish echoes the Patuxet shore harvest of 1621 in Venison for Ninety Guests, when the shore pot never went cold.

Serves 4

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Ingredients

• 2 medium acorn squash
• 1/3 cup maple syrup
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• 4 leaves fresh sage
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions

1. 1Preheat oven to 400°F. Halve squash, scoop out seeds, and cut into 1-inch wedges.
2. 2Toss wedges with oil, chopped sage, and salt; arrange cut-side down on a parchment-lined baking sheet.
3. 3Bake 35-40 minutes until squash is tender and edges are caramelized.
4. 4Warm maple syrup with cranberries and walnuts; drizzle over baked squash before serving.