Ingredients

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.

Preparation

  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. 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. 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.