Larger cast iron skillets make the perfect roasting pan for main-course proteins, and also larger vegetables like acorn squash. The prep for this hearty Thanksgiving side dish is quick: slice up your squash while the maple butter simmers to save time.
3 acorn squash, cleaned and quartered
1 stick unsalted butter
¼ cup dark maple syrup
½-1 teaspoon cayenne pepper
2” piece turmeric, peeled and coarsely grated
1 teaspoon kosher salt
¼ cup oregano leaves
Preheat the oven to 425 degrees.
In a small pot combine the butter, maple syrup, cayenne, grated turmeric, salt, and pepper. Bring to a boil over medium heat, and then reduce and let simmer for 5 minutes. Remove from heat.
Put the prepared acorn squash in a Field No.10 Skillet cut side up. Brush the maple cayenne butter over the flesh of the squash. Roast for 45 minutes, basting with the remaining maple cayenne butter, every 10 minutes, until the squash is golden brown, sticky and cooked through.
Season to taste with salt and pepper and sprinkle with chopped oregano before serving.