Baked Acorn Squash Yankee Style
- 4 whole large acorn squash
- 1/4 C butter
- 4 tablespoons maple syrup/pancake syrup
- 1/8 t salt
- Cut each acorn squash in half. Spoon out the seeds and stringy squash remnants until inside looks smooth. Lightly salt the inside of each 1/2. Place face down on a foil lined cookie sheet and bake at 325 for 40 minutes on the middle rack in the oven. Squash will be much softer. Turn squash over and put one pat of butter inside each 1/2 and add maple syrup/pancake syrup. Take a fork and poke holes on the inside of the squash but not too deep. You don't want to pierce the outside skin, just enough to let the butter and syrup get absorbed into the squash. Place back in the over approx. 20 min or until squash is golden brown. Brown sugar can be used as a substitute for the maple syrup. I've been known to use what I have, maybe some cinnamon, ect.
acorn squash, butter, maple syruppancake syrup, salt
Taken from www.epicurious.com/recipes/member/views/baked-acorn-squash-yankee-style-51427421 (may not work)