Ingredients
4 pieces acorn squash, halved lengthwise and seeded
1 dash salt & pepper
4 tablespoons unsalted butter
1/2 cup pure maple syrup
2 tablespoons finely chopped assorted fresh herbs, such as thyme, rosemary, flat-leaf parsley
Preparation
Heat over to 450F/230C. Place squash, cut sides up, on a baking pan. Season with salt and pepper. Place 1/2 tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops.
Roast squash until very tender and well browned, basted frequently with syrup in the cavities, about 1 hour. Serve warm.
