Maple Roasted Acorn Squash
4 Acorn squash, halved lengthwise and seeded
Salt and Pepper
4 Tbsp. Unsalted butter
1/2 cup Pure maple syrup
1 Tbsp. Finely chopped fresh thyme
1 Tbsp. Finely chopped fresh rosemary
Preheat oven to 450º. Cut off a thin slice from the rounded sides to keep the squash steady while baking. Place squash, cut sides up, in 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, basting frequently with syrup in the cavities, about 1 hour. Serve warm.