This is a really simple and delicious way to serve winter squash. I prefer the acorn variety but any would work except the spaghetti squash. Always use 100 percent pure maple syrup or the flavor will not be right.
If you do not already have 100 percent pure maple syrup, the price is a little tough to swallow, but the flavor and quality are well worth it. Pure maple syrup comes in two grades in the states, A and B. There are color variations for each grade. The lighter the color the lighter the maple flavor and the sweeter the syrup. Grade A is better balanced than B and better for use as table syrup while B is darker and has a much stronger maple flavor. Although grade B is better for cooking I have eaten it on pancakes without any complaint. Grade B is also cheaper. That said it is easier to find a selection of grade A in the grocery store.
Roast Acorn Squash
- 1/2 an acorn squash per person
- 1/4 cup pure maple syrup per squash
- 2-3 tbsp butter per squash
Cut squash in half and place flesh side down in a pan filled with 1/4″ water. Bake at 365 degrees until soft and a knife easily passes completely through. Remove from oven and scoop out pulp and seeds. Dump water and place each squash half flesh side up into pan. Add 1-1 1/2 tbsp butter and 1/8 cup maple syrup into each cavity. Bake for 10 more minutes.