Baked Acorn Squash with Butter and Brown Sugar

Not everyone is a fan of squash, but I sure am.  Acorn squash of a favorite for sure.  It's best, in my opinion, served with lots of butter, brown sugar and Maple syrup.  

1 Acorn squash

1 Tbsp butter

2 Tbsp brown sugar

2 tsp Maple syrup

Dash of salt

Preheat your oven to 400 degrees.

Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half.

Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.  

Take a sharp paring knife and 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 dish.  Pour 1/4" of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.  

Add butter, salt, brown sugar, maple syrup:  Rub a half tsp of butter into the insides of each half.  Sprinkle with salt.  

Crumble a tablespoon of brown sugar into the center of each half and drizzle with a tsp of maple syrup.

Bake at 400 degrees for about an hour until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.  

Remove from the oven, spoon brown sugar butter sauce over the squash.  

When done, remove squash halves from the oven and let them cool for a bit before serving.