1 acorn squash [2 pounds]
salt to taste
1/8 cup melted butter
2 Tbsp pure maple syrup
• Preheat oven to 375F.
• Line a rimmed baking sheet with parchment paper.
• Wash and dry the squash.
• With a sharp chef’s knife cut 3/4 inch off both ends. Discard ends.
• Cut the squash lengthwise.
• With a spoon, scoop out seeds and fibers.
• Discard the seeds, but you may reserve the fibers for soup.
• Place the squash halves with cut side down on a cutting board.
• Slice them crosswise into 1/2-inch thick half rings.
• Trim the remaining fibers with a small a paring knife.
• Arrange the half rings on the prepared baking sheet and sprinkle lightly with salt.
• In a small pot, partially melt the butter on low heat.
• Remove pot from heat and stir in the pure maple syrup
• Brush each half ring with the butter mixture.
• Turn squash rings around and brush them on the other side.
• Bake for 30 minutes until squash rings are caramelized.
• Remove baking pan from the oven and transfer squash rings to a serving bowl.
• Heat the remaining butter mixture and pour over the squash rings.