Cane Syrup -Glazed Acorn Squash

• 3 Acorn Squash, halved, and seeded
• 4 1/2 teaspoons olive oil
• 1 tablespoon light brown sugar
• 1/2 teaspoon kosher salt
• Vegetable cooking spray
• 1/4 cup dried cranberries
• 1/4 cup sherry vinegar
• 1/4 cup cane syrup
• 1 tablespoon butter, melted
• 1/8 teaspoon ground red pepper
• 1/4 cup loosely packed fresh flat -leaf parsley, coarsely chopped.

1. 1. Preheat oven to 475 degrees. Slice each squash half into 4-5 wedges, and toss with olive oil, brown sugar, and salt. Arrange squash in a single layer on a lightly greased (with cooking spray) jelly-roll pan. Bake 40 minutes or until golden and tender.
2. 2. Meanwhile, microwave cranberries and vinegar in a microwave-safe bowl at High 30 seconds. Let mixture stand 10 minutes; drain. Stir together cane syrup, butter, and red pepper in a bowl.
3. 3. Brush squash with half of syrup mixture. Turn squash over, and brush with remaining syrup mixture. Bake 475 degrees for 12 more minutes or until golden brown. Transfer squash to a serving platter; top with cranberries and parsley.

acorn, olive oil, light brown sugar, kosher salt, vegetable cooking spray, cranberries, sherry vinegar, cane syrup, butter, ground red pepper, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/cane-syrup-glazed-acorn-squash-52980501 (may not work)