Prep: 25 minutes
Roast: 1 hour • Serves: 8
4 medium acorn squash
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 tablespoons pure maple syrup
4 tablespoons butter
4 tablespoons packed light brown sugar
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1. Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. Place squash, cavity side up, in large rimmed baking pan and add 1/4 inch water to pan; sprinkle squash with salt and pepper.
2. Place 1 tablespoon syrup, 1/2 tablespoon butter and 1/2 tablespoon brown sugar into each squash cavity. Sprinkle squash with herbs. Roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities.
Approximate nutritional values per serving:
206 Calories, 6g Fat (4g Saturated), 16mg Cholesterol,
174mg Sodium, 40g Carbohydrates, 3g Fiber, 2g Protein