Maple-Roasted Acorn Squash

1 squash serves 2 to 4

• Medium-sized acorn squash
• Non-hydrogenated vegan margarine (melted) or light oil, about 1 tablespoon per half-squash
• Maple syrup to taste
• Salt to taste
• Chopped pecans (optional)

Preheat oven to 400 degrees F. Line a baking pan with foil.

For wedges, halve each squash lengthwise, scoop out seeds and membranes with a sturdy spoon, then cut each half into 2 or 3 wedges. With a paring knife score the flesh taking care not to slice into the skin.

For halves, slice the stem off each squash and slice a thin flat piece off the opposite “pole”. This will help the halves to stand level like bowls. Cut the squash in half at the “equator”. Scoop out the seeds and membranes with a sturdy spoon. With a paring knife score the flesh taking care not to slice into the skin.

Set squash wedges or halves in prepared pan. Using hands, rub cut surfaces and scores with margarine or oil. Using a basting brush, paint generously with maple syrup and sprinkle lightly with salt to taste. Add about 1/4 inch of water to the bottom of the baking pan to keep the skins from burning and the squash from drying out. Roast 45 to 60 minutes for wedges, or about 1 hour 15 minutes for halves (may take longer), until nicely browned and very tender when pierced with a fork. If using pecans, add them in the last 10 minutes of roasting. Serve warm.