Maple Acorn Squash
Acorn squash baked with maple syrup.
Yield
4 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| 8 | tablespoons |
brown sugar
|
|
| 1 | cup |
maple syrup
|
|
| 4 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| 1.2E+2 | ml |
brown sugar
|
|
| 237 | ml |
maple syrup
|
|
| 6E+1 | ml |
butter
|
|
Directions
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.
