Acorn squash roasted with butter, brown sugar and pure maple syrup. Delicious and easy to prepare, this simple recipe is a welcome addition to a holiday table or a weeknight dinner.
Preheat oven to 400°F.
Carefully cut the squash in half from stem to tip. Use a large spoon to scrape out the seeds and stringy fibers. Using the tip of your knife, score the flesh into diamonds, approximately 1 to 2 inches across. Place the squash halves on a cookie sheet, cut sides up.
Spread butter over all of the yellow squash flesh.
Sprinkle the brown sugar over the buttered areas.
Drizzle maple syrup over the brown sugar, allowing the extra syrup to pool in the seed cavity.
Sprinkle salt over both halves.
Add 1/2 to 1 cup of water to the cookie sheet.
Bake for 1 hour and 15 minutes or more, until the flesh is soft, golden and caramelized. After removing from the oven, use a spoon to collect the liquified butter, sugar and maple syrup and baste the squash before serving .