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  • Prep
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  • Total
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  • Servings
    4

Roasted Acorn Squash with Maple and Blue Cheese

Ingredients

  • 1 acorn squash 
  • 1/4 cup maple syrup, divided 
  • 2 tablespoons butter, divided 
  • 1 sprig fresh rosemary, leaves chopped 
  • 3/4 cup Treasure Cave® Crumbled Blue Cheese, divided 

Directions

  1. Preheat the oven to 375oF. 
  2. Split the squash in half from top to bottom and then split each half to produce 4 quarters. Brush each quarter with 1 1/2 teaspoons of the maple syrup and place them on a baking sheet. Place a 1/2 tablespoon butter pat on each quarter. Then, divide the rosemary leaves evenly among the quarters and sprinkle each with 2 tablespoons of the Treasure Cave® Crumbled Blue Cheese. 
  3. Roast 30–35 minutes or until tender. Sprinkle each with 1 tablespoon of the Treasure Cave® Crumbled Blue Cheese. Then, drizzle with the remaining maple syrup and serve hot. 

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