Yield: 4 servings.
2 medium acorn squashes, halved and seeded
½ cup vegetable broth or water
3 tablespoons unsalted butter
¼ cup dark brown sugar
3 tablespoons maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
Preheat oven to 375°. Place squash cut side down in a 13 x 9-inch baking dish; add broth or water. Bake, uncovered, for 45 minutes or until the edges are caramelized and squash is fork-tender.
Drain liquid from pan and turn squash cut side up. In a small saucepan, combine butter, brown sugar, maple syrup, cinnamon, ginger, nutmeg, and salt. Heat on low and stir until sugar dissolves. Pour mixture into squash halves. Bake, uncovered, for 10 minutes or until glaze is heated through and bubbling. Serve immediately.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
