Baked Acorn Squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- Dash of Salt
Preheat oven to 400°F.
Using a big, strong knife (and maybe the help of a big, strong man) cut the acorn squash in half, lengthwise.
Spoon out the seeds and stringy stuff in the center.
Score the insides of each half several times.
Place each half in a baking pan, cut side up in about 1/4 inch of water.
Coat the inside of each half with 1/2 Tablespoon of butter. Add a Tablespoon of Brown Sugar and dribble on a teaspoon of maple syrup...
Bake for about an hour or until the squash is soft and the tops are browned.
Spoon any buttery sugar sauce over the exposed areas.
I experimented with a "healthier" version to this classic recipe. I used Agave Nectar for the sweetener and Olive Oil for the butter. I went a little heavier on the spice as well. It turned out great!