These roasted acorn squash slices are drizzled with a brown butter, maple syrup and vinegar sauce for a side dish that will leave you swooning. The squash is caramelized and tender while the sauce is nutty, slightly sweet and bright. It’s a match made in heaven. Measure out the vinegar before starting the brown butter, as the butter can go from browned to blackened quickly. Aleppo pepper adds a kick of spice, but it’s optional.
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