Maple-Glazed Acorn Squash, Cooks Country

• 2 acorn squash
• 2 tablespoons vegetable oil
• 2 teaspoons sugar
• 3/4 teaspoon salt
• 1/2 teaspoon salt
• 1/2 teaspoon salt
• 5 tablespoons maple syrup
• 4 tablespoons unsalted butter
• 1/8 teaspoon cayenne pepper

1. Adjust oven rack to middle position and heat oven to 475 degrees. Half squash through stem, seed and cut each half into 4 wedges. Toss squash, oil, sugar, salt, pepper in large bowl. Arrange squash cut side down in a single layer on rimmed baking sheet. Bake until bottoms of squash are golden brown, about 25 minutes.
2. Meanwhile, bring syrup to boil in a small saucepan over medium-high heat. Reduce heat to medium low and simmer until slightly thickened, about 3 minutes. Off heat, whisk in butter and cyenne until smooth. Cover and keep warm.
3. When bottoms are deep and golden, remove from oven. Flip and brush 6 tablespoons glaze. Bake, rotating baking sheet, until squash is tender and deep golden all over, about 15 minutes. Flip and brush with remaining glaze, serve.

acorn, vegetable oil, sugar, salt, salt, salt, maple syrup, unsalted butter, cayenne pepper

Taken from www.food.com/recipe/maple-glazed-acorn-squash-cooks-country-489093 (may not work)