Ingredients:

  • 2 medium acorn squash (about 1.5-2 lbs/ 680-900g total)
  • 4 tablespoons (57g) unsalted butter
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons (30ml) maple syrup (or honey)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. Carefully halve the acorn squash lengthwise. Scoop out the seeds and stringy bits.
  3. In a small saucepan over medium heat, melt the butter. Continue cooking until the butter is golden brown and has a nutty aroma (be careful not to burn it!).
  4. In a small bowl, combine the browned butter, sage, thyme, nutmeg, maple syrup, salt, and pepper.
  5. Brush the cut sides of the squash with the butter mixture, making sure to get into all the nooks and crannies.
  6. Place the squash cut-side up on the prepared baking sheet. Bake for 45-60 minutes, or until the squash is tender and easily pierced with a fork. The edges should be slightly caramelized.
  7. Let the squash cool slightly before serving. Drizzle with any remaining browned butter from the pan.