Directions

• Preheat your oven to 425°F
• Using a sharp knife, carefully cut the acorn squash in half, from tip to stem.
• Scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.
• Score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.
• Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan so that the squash doesn’t burn or get dried out in the oven.
• Rub a half tablespoon of butter into the insides of each half.
• Crumble a tablespoon of brown sugar into the center of each half and drizzle with a teaspoon of maple syrup.
• Bake for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.
• Remove from oven and spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.