Maple Ginger & Garlic Butter Squash

You'll Need:


1 acorn squash
1 butternut squash
butter
maple syrup
ginger
garlic

&

aluminum foil
2 small dishes & spoons
grater
large knife
smaller paring knife
baking tray

Cut your squash in half and scoop out the seeds inside.

Mince or grate 4 garlic cloves and a small nugget of ginger.

Add the grated ginger to 1 1/2 tbsp pure maple syrup & mix.

Add the minced garlic to 1 1/2 tbsp salted butter.

Cover the acorn squash with the maple ginger syrup and the butternut squash with the garlic butter.

Bake for 1 1/2 to 2 hours at 375℉.

Scoop out the softened squash, discard the rinds and serve. 

Yield one bowl of each - approximately 3 cups butternut squash and 2 cups acorn squash.
The acorn squash will be lighter yellow-orange and sweetly flavoured while the butternut will be a warmer, deeper orange and has a rich savoury taste. Make both and offer your guests a choice or select the one whose flavouring best matches your planned meal.

Check out the links below for more seasonal serving suggestions:

Roasted Turkey:
https://www.instructables.com/id/How-to-Roast-a-Turkey-1/

Toasted Pumpkin Seeds:
https://www.instructables.com/id/Toasted-Pumpkin-Seeds/

Pumpkin Pie:
https://www.instructables.com/id/Homemade-Pumpkin-Pie/

Cranberry sauce:
https://www.instructables.com/id/Homemade-Cranberry-Sauce-1/

Stuffing:
https://www.instructables.com/id/Simple-Turkey-Stuffing/

Candied Yams (& sweet potatoes):
https://www.instructables.com/id/Candied-Yams/