Baked Acorn Squash

This recipe is so simple and tasty that I don't know why it has taken me so long to finally make it. I have always loved squash but just never got around to cooking it myself. After making this recipe, I'm sure all that will change. It is just sooo good. I think it could almost pass for a dessert. Almost....but not quite!!!! I came across this on Simply Recipes but you can kind of just use this as a guide since it's so simple to make. I will be having this again soon. I made 4 halves and my husband and I had one each. My youngest son did not care this at all so the next night we warmed up the 2 that were left. They were ok but not nearly as good as when they were freshly made.

2 Acorn squash

2 Tbsp butter

4 Tbsp brown sugar

4 teaspoons Maple Syrup

dash of salt

Preheat oven to 400 degrees. Using a strong chef's knife and perhaps a rubber mallet to help (I used the rubber mallet - these things are tough), cut the acorn in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out. Coat the inside of each half with 1/2 tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a tbsp of brown sugar to the cavity of each. Dribble on a tsp of maple syrup to each half. Bake in the oven for 1 hour, or until squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. (serves 2 to 4 depending on how much squash you eat)