Baked Acorn Squash

Ingredients

• 1 Acorn squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of Salt

Method

• Preheat oven to 400°F.
• Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. 
• Use a spoon to scoop out the seeds and stringy stuff in the center of each half. 
• Score the insides of each half several times with a sharp knife. 
• Place each half in a baking pan, cut side up. 
• Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
• Coat the inside of each half with 1/2 a Tbsp of butter. 
• Add a dash of salt if you are using unsalted butter. 
• Add a Tbsp of brown sugar to the cavity of each half. 
• Dribble on a teaspoon of maple syrup to each half.
• Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. 
• When finished, 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.