Acorn Squash Wedges with Maple-Harissa Glaze

Ingredients

• 2 medium acorn squash seeded cut into 3 wedges and
• 1.5 teaspoons harissa paste 
• 0.5 teaspoon kosher salt 
• 3 tablespoons maple syrup 
• 4 teaspoons sesame seed 
• 1 tablespoon butter unsalted melted
• 1 tablespoon water 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Arrange squash, cut sides up, on a parchment-lined baking sheet. Coat squash lightly with cooking spray; sprinkle evenly with salt.
3. Combine syrup, butter, 1 tablespoon water, and harissa in a bowl, stirring well; drizzle evenly into each squash cavity.
4. Bake at 400 for 30 minutes.
5. Sprinkle squash evenly with sesame seeds; bake 20 minutes or until seeds are toasted and squash is tender.