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! :)
Yummy! I did use salted butter, did not use the maple syrup.
I made this for dinner last night in an effort to get DH to enjoy baked squash. He is not a fan of winter squash. I cut the squash in half instead of thirds and used I can't believe it's not butter light. I goofed and put 1 tablespoon of maple syrup in each half but it was delicious and perfect that way. I chose not to add the cinnamon and nutmeg since I mostly wanted the flavor of the squash. My husband likes a sweet taste but I prefer just butter, salt and pepper on my squash. This was a simple, tasty solution to please us both since the maple syrup gives a lovely flavor with the butter without all the sweetness of brown sugar. We both ate an entire half, I call this success! It took much longer than 45 minutes to bake and I also put a small amount of water in the bottom of the baking dish and did not cut a piece off the bottom, they sat at only a slight angle and were fine. I took a fork at the end to each half and blended the squash and pool or butter and maple syrup together for the perfect marriage in every bite! I also added a touch of salt to my half. This is how I will bake my squash from now on!
Delicious! Mine took an hour to cook...but this reminded me so much of the recipe my Mom use to make...not sure if she used the syrup or brown sugar...thanks for the memory...=) made for "What's on the Menu" tag game...
What a treat!
This is very tasty. I cut my squash in half, and baked it for an hour at 400F and it came out perfectly. I also brushed some of the syrup/butter mix from the hollows over the sides of the squash near the end - gave it a nice browned appearance.
YUM! This recipe is phenomenal! Even my DH, who said he doesn't like squash, was gobbling it up and suggesting we make it for Thanksgiving. This recipe is definitely a keeper. I made it like the directions said, only I halved the squash, scraped it out of the shells when baked, and mashed them all together to mix the flavors evenly. Mmmm.