We’ve tried cooking this several ways. Cut side up and down… with a little water and without… on a cookie sheet or in a pan… with and without butter and sugar. This is the best we have found.
Ingredients:
- 1 Acorn squash
- 1 Tablespoon butter
- 2 Teaspoons brown sugar
- 2 Teaspoons real maple syrup
- Just a pinch of salt
Directions: Preheat oven to 375° to 400° F
Put the entire uncut squash in the microwave and cook on high for 1 minute. This will soften the squash just a little and make it easier to cut. Carefully cut the squash in half cutting through the stem to the tip. It’s easier to do this if you start a large knife and use a meat tenderizer to “tap” the knife through like you were using a hammer.
Scoop out the seeds. Using a sharp paring knife, make cuts in a cross-hatch pattern about 1/2 inch deep. Place the squash haves in a roasting pan and pour in about 1/4 inch of water around the squash. Rub a little butter on each and sprinkle with brown sugar and drizzle with maple syrup.
Bake for 1 hour and 15 minutes until the edges brown a little and a knife easily pierces it. Let cool for a few minutes before serving. Spoon any butter sugar sauce that has puddled in the bottom over the exposed areas.
