Brown Sugar Acorn Squash for 4 Servings

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure zero sticking and a 30-second cleanup.
2. Slice each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy fibers, leaving a clean cavity.
3. Rub the interior flesh with kosher salt to draw out excess moisture, ensuring the glaze adheres better.
4. In a small bowl, cream together the softened butter, brown sugar, cinnamon, and maple syrup until the texture is a smooth, uniform paste.
5. Using a spatula, dollop the mixture into the center of each squash half, spreading it evenly to the edges.
6. Place squash halves flesh-side up on the prepared baking sheet.
7. Roast for 35–40 minutes until the edges are mahogany-colored and a knife slides into the thickest part of the flesh with zero resistance.