Baked Acorn Squash

• 1 Acorn squash
• 1 Tbsp Butter
• 2 teaspoons Maple Syrup
• Dash of Salt

1. Preheat oven to 400°F.

2. Using a knife cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and 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.

3. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt (optional). Dribble on a teaspoon of maple syrup to each half.

4. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. Remove from oven and let cool a little before serving.