1 Acorn squash
1 tablespoon butter
2 tablespoons brown sugar
2 teaspoons maple syrup
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Dash of salt and cinnamon
Preheat the oven to 400 degrees.
Cut the acorn squash in half lengthwise from stem to end. Scoop out the seed and stringy stuff. Score the insides of each half several times with a sharp knife.
Place each half cut side up in a baking pan. Add about onefourth inch of water to the bottom of the baking pan (this is so the skin doesn’t burn and the squash doesn’t dry out). Coat the inside of each half with onehalf tablespoon of butter. Sprinkle with cinnamon and a dash of salt, then add one tablespoon of brown sugar to the cavity of each half. Drizzle each half with one teaspoon of maple syrup.
Bake in the oven for 1 hour to 1 hour 15 minutes or until the squash is very soft and the tops are browned. Do not undercook.
Remove from oven and let cool a little before serving.
Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.