Ingredients:

  • 3 medium acorn squash (approx. 3 lbs)
  • 2 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 2 tbsp brown sugar, packed
  • 1 tsp maple syrup
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Slice the acorn squash in half lengthwise from stem to base. Use a metal spoon to scrape out the seeds and stringy fibers.
  3. Cut a thin slice (about 1/8 inch) off the bottom of each half to create a flat base for stability.
  4. Rub the interior and exterior of the squash with the neutral oil, salt, and pepper.
  5. Place the squash halves cut-side down on the baking sheet and roast for 20–25 minutes.
  6. Whisk together the melted butter, brown sugar, maple syrup, cinnamon, and nutmeg in a small bowl.
  7. Remove the squash from the oven and flip them over so they are cut-side up.
  8. Brush the glaze generously into the hollow centers and over the edges.
  9. Return to the oven for another 15–20 minutes, or until the glaze is bubbling and the edges are a deep golden brown.
  10. Remove from the oven and let the squash rest on the pan for 5 minutes before serving.