Ingredients:

  • 2 medium acorn squash (approx. 2 lbs each)
  • 2 tbsp melted unsalted butter
  • 3 tbsp packed brown sugar
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Slice the acorn squash in half vertically from stem to base and use a spoon to scrape out the seeds and stringy pulp.
  3. Brush the cut side of the squash halves with melted butter to create a non-stick barrier and enhance browning.
  4. In a small bowl, whisk together the brown sugar, maple syrup, cinnamon, cumin, salt, and pepper until a thick paste forms.
  5. Spoon the glaze mixture into the center cavity of each squash half, spreading it evenly toward the edges.
  6. Place the squash cut-side up on the prepared baking sheet and roast in the center rack for 25-30 minutes, or until the edges are deep mahogany-brown and the glaze is bubbling.