Baked Acorn Squash

Ingredients

• 1 acorn squash
  
  
• 1 tablespoon butter
  
  
• 2 tablespoons brown sugar
  
  
• 2 teaspoons maple syrup
  
  
• Dash kosher salt
  
  

Method


Preheat the oven to 400°F.



Prep the squash:

If you have a microwave, microwave the squash for a minute each, to make it easier to cut. Then stabilize the squash on a cutting board as best you can, stem end down if the stem is short enough, otherwise on the side. Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from tip to stem. If on its side, the squash can rock back and forth, so take care as you are cutting it.

Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.

Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.

Place the squash halves cut side up in a roasting pan. Pour 1/4 inch of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.