Baked Acorn Squash With Butter, Maple Syrup And Thyme

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Wash the squash and cut it in half lengthwise (through the tip and stem). Also, slice off a tiny slice of the bottom of each half so they don't wobble on your baking sheet, but don't cut through to the inside of the squash.

3. 3

   Scoop out the seeds and any loose fibers (save those seeds-you can roast them with canola oil and salt just like pumpkin seeds).

4. 4

   Pour 1 teaspoon of canola oil in the cavity of each squash half. Fold a paper towel in half and rub the oil all over the inside and outside of the squash half. This helps to keep the moisture in the squash.

5. 5

   Place the squash halves (cavity up) on a baking sheet and roast for 1 hour, or until a fork goes into the middle and comes out easily. Remove from the oven and place 1 Tablespoon of butter in the center of each half. Use a fork to run that butter knob all over the cut surfaces. Drizzle the syrup evenly over the squash, sprinkle with thyme leaves and sea salt.

6. 6

   I like to tell people that haven't eaten squash this way that the skin is edible, but it tastes much more creamy and luscious if they use a spoon to just scoop out the flesh.

* Per serving · 4 servings · Values may vary.

No additional tips available.