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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.
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.
Awesomely easy and delicious! And there's nothing like pure maple syrup. I also used freshly grated nutmeg. Yum!