Acorn Squash

Preheat oven to 400°F. Pull out a cookie sheet with a lip. Fill the cookie sheet with 1 cup of water. This will help the skin of the acorn to not become dry.

Using a strong chef’s knife, carefully cut the acorn squash 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 or a fork will also work.

Then you will need to coat the inside of each half with half of the melted butter. Put the halves onto the baking sheet, cut side up. Add half of the brown sugar into the cavity of each half. Drizzle half of the maple syrup into each half.

Carefully move the pan to the oven and bake for 1 hour. You will know they are done when the squash is very soft and the tops are browned.