Prep 5 mins
Cook 45 mins
- Heat oven to 350 degrees.
- Split the squash into thirds and remove the seeds.
- Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish.
- In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.
I halved this recipe and it worded very well. I poked holes in the cavity so the maple/butter flavor could sink in. Very tasty and simple. I liked that I did not have to fuss over it.
This was great! It tasted like pumpkin pie, when it was finished. I didn't have any acorn squash, but tried it with a buttercup, and it was marvelous.
My husband was none to pleased when I announced we were having acorn squash at dinner, but he couldn't shut up about it once he was eating it! Delicious! An added bonus was that not only my husband loved it, but also my 2 year old daughter and my 8 month old (he ate some sections withOUT the syrup)! It's a keeper! :)