Maple Acorn Squash
Acorn squash baked with maple syrup.
Cut each squash in half; remove seeds and fibers.
Arrange, cut side up in a large shallow baking pan.
Spoon 2 tablespoon brown sugar into hollow of each squash.
Add 1 tablespoon butter to each.
Top with a ¼ cup of maple syrup.
Bake for 1 hour at 350℉ (180℃) F or until fork tender.