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Ingredients

2 tablespoons brown sugar
1 tablespoon butter ; softened
2 teaspoons maple syrup
salt
1 medium acorn squash

Preparation:

Preheat oven to 400F (205C). Cut squash in half, lengthwise, using a strong knife. Scoop out the seeds and stringy membranes in the middle of the squash. Place squash halves in a baking dish, cut side up. Fill baking dish with 1/4" of water. This will prevent the squash from drying out an burning in the oven.

Coat the insides of the squash halves with butter. Add a tablespoon of brown sugar into the cavity of each half, and drizzle a teaspoon of maple syrup into each half as well. Season with salt, to taste, especially if using unsalted butter.

Bake for an hour to an hour and 15 minutes, or until the squash is browned and the tops are soft. Let cool for a few minutes. Drizzle any of the butter sauce onto exposed areas of the cut sides of the squash that need it.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 203.7
Total Sugars: 16.5g
Carb.: 39.6g
Fiber: 3.2g
Total Fats: 6g
Cholesterol: 15.3mg
Protein: 1.8g
Sodium: 13mg

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^*Data provided by USDA