Maple and Butter Roasted Acorn Squash

Preheat oven to 400 degrees F.

Using a sharp knife (a rubber mallet and strong arms help too), cut the squash in half lengthwise. I like to go point to point. Scoop out the stringy middle part and the seeds and discard.

Use a knife to score the inside of the squash. I like to use a grid pattern to maximize liquid absorption. Place squash halves skin side down in a shallow baking dish with 1/2 to 3/4 cup of water. The water will keep the skin from splitting during baking.

Fill the hollow in the center of the squash with the butter and maple syrup (the real stuff!) and pop it in the oven for an hour to an hour and fifteen minutes. I usually baste the squash twice during the cooking process, once at around the 25-minute mark and again around the 50-minute mark. Just use a spoon to the drizzle the liquid in the center of the squash over the edges and the crevices that you scored into the squash.

Remove and cool for about 5 minutes, sprinkle with a dash of salt and serve with your favorite protein.

Note: this squash pairs very well with aspicyperspective’s Maple Mustard Chicken, also here in Tasty Kitchen.

If you want to make this dish vegan, just substitute the butter for Earth Balance.