Maple-Roasted Acorn Squash

Oh my, how I love acorn squash!  It is something I'm passionate about!  It's just hearty and delicious.  

3 acorn squash, unpeeled, halved through the stem, and seeded

3 Tbsp butter, diced

3 Tbsp pure maple syrup, plus extra for serving

Good olive oil

Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees

Place the squash, cut sides up, on a sheet pan.  Place 1/2 Tbsp butter and 1/2 Tbsp maple syrup in the cavity of each squash.  Brush the cut sides with olive oil and sprinkle the squash with 3 tsp kosher salt and 1 tsp pepper.  Roast for 40 minutes, depending on the size of the squash, until tender when pierced with a small knife.  

Place the squash on a serving platter.  If the halves are too large for one serving, cut each piece in half through the stem.  Drizzle lightly with the extra maple syrup, sprinkle with sea salt, and serve hot.  

Acorn squash is hard to cut.  To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go.  Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.