Acorn Squash Roasted with Maple Syrup and Sage Cream

Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 small acorn squash (about 3 ½ pounds)
2 tablespoons Connecticut maple syrup
¾ cup heavy cream
10 to 12 sage leaves, coarsely chopped
2 tablespoons unsalted butter
6 sprigs of fresh sage for garnish

1. Preheat the oven to 350°.
2. Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
3. Combine the olive oil and the brown sugar in a small bowl.
4. Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
5. Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
6. In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
7. Remove from the heat and let stand for 5 minutes. Add the butter.
8. Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.

1. Preheat the oven to 350°.
2. Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
3. Combine the olive oil and the brown sugar in a small bowl.
4. Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
5. Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
6. In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
7. Remove from the heat and let stand for 5 minutes. Add the butter.
8. Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.