Ingredients
2 large Acorn squash cut in half, seeds removed
1 small onion sliced
1 small red dried chili, diced
4 tablespoons of unsalted butter
6 cloves of garlic minced
4 limes zest and juiced
8 tablespoons of maple syrup
1/4 cup of minced fresh ginger
1 tablespoon of olive oil
2 bay leaves
2-star anise
3 cloves
1 sprig of rosemary
Directions
Preheat oven to 375 degrees
In a large skillet over med-high heat place star anise and cloves, after stirring for 30 seconds add chili, olive oil, ginger, rosemary, and onions. Saute until onions are soft. Remove from heat and lime juice, zest, and garlic. Stirring to combine.
Place acorn squash on a parchment-lined baking sheet, cut side up. Place a tablespoon of butter in each squash halves. Followed by the sauteed onion mixture. Note: remove star anise, cloves, rosemary, and bay leaves before spooning into squash halves.
Place in the oven and roast until tender, about 35 minutes. At the last 5 minutes spoon in 2 tablespoons of maple syrup into each of the squashes. Remove from the oven and let rest for a few minutes before serving.
Enjoy cooking