After a few unseasonably warm days here in Winnipeg, we have been plunged back into cold (read: normal) temps. Instead of complaining, I took the opportunity to crank up the oven and make use of the acorn squash that has been taking up room in the fruit basket* on our kitchen sideboard.
Cut the ends off an acorn squash, halve lengthwise, remove seeds, and then cut crosswise into 1/4″ thick slices.
Toss squash slices with 1 tbsp maple syrup, 1 tsp canola oil, 1/2 tsp dried thyme and a big pinch of coarse salt.
Spread squash on a parchment-lined baking sheet and bake at 400 degrees, turning once, for approx 20 mins, or until tender and golden.