Preheat oven to 400°. Cut the acorn squash in half, lengthwise, from stem to end. Scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan to prevent the skin from burning and the squash from drying out. Coat the inside of each half with 1/2 T. of butter. Add a dash of salt if you are using unsalted butter. Add 1 T. of brown sugar to the cavity of each half. Drizzle on a teaspoon of maple syrup to each half. Bake in the oven for 1 hour to 1 hour 15 minutes, or until the squash is very soft and the tops are browned. Do not under cook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4
Ingredients
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1 acorn squash
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1 tablespoon butter
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2 tablespoons brown sugar
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2 teaspoons maple syrup
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Dash of Salt
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