The past few days we’ve had a little reprieve from the  hot summer temperatures and even some beautiful rain . . .  I’m finally beginning to believe fall is really going to come {deep refreshing sigh}.

Baked Acorn Squash is one of the simple pleasures fall brings.  It’s so easy to make I hesitate to call this a recipe . . . so let’s just say fall is calling with a reminder to add this delicious flavor to your menu sometime soon.

Baked Acorn Squash

Ingredients:

1 acorn squash
3 tablespoons butter
3 tablespoons brown sugar
2 teaspoons maple syrup
salt and pepper to taste

Directions:

Preheat oven to 400 degrees.

Use a strong chef’s knife to cut the acorn squash in half, lengthwise, from stem to end.   Scoop out the seeds with a spoon.   Score the insides of each half several times with a sharp knife.  Be careful not to cut all the way through or all the good stuff will leak out when baking.

Divide the butter, brown sugar, and maple syrup between each half.   Use a spoon to spread the butter and sugar around the inside.   Sprinkle with salt and pepper. 

Place in a shallow baking pan, cut side up. Add about a 1/2 inch of water to the bottom of the baking pan to prevent it from burning.

Bake in the oven for 1 – 1 1/4 hours or  until the squash is nice and soft and the tops are browned.  {Check it with a sharp knife- you don’t want them undercooked.}  Twice during the baking spoon the sauce up over the top of the squash and let it run down into the bowl. 

Serve the individual halves or cut each in two to serve 4.