Ingredients
- 2 acorn squash
- 2 honeynut squash*
- 1 tablespoon olive oil
- 4 tablespoons butter (vegan or dairy)
- 8 tablespoons pure maple syrup
- Sprinkles of salt, pepper and cinnamon
Instructions
Preheat oven to 425 degrees and line a large baking sheet with parchment paper. Cut all squashes in half, scooping out seeds with a firm metal or wooden spoon.
Arrange squash cut side up on the baking sheet. Pour olive oil into a small bowl and use your fingers to rub the oil into the entire cut side of each squash.
Place ½ tablespoon of butter into the well of each squash half. Pour 1 tablespoon of maple syrup (adjust based on preferred sweetness) into the well of each squash.
Sprinkle with salt, pepper and cinnamon. Bake for 35 minutes, or until squash is browned around the edges and tender when poked with a fork. Enjoy!
* Honeynut is a hybrid winter squash. It looks like a miniature butternut with an orange flesh and packs a concentrated flavor resulting in a dark, rich, and sweet taste.