- 1 acorn squash
- 1 tbsp salted butter, softened
- 2 tbsp T-Sugars Belgian Cassonade Sugar
- 2 tsp maple syrup
Preheat oven to 400°F (200°C). Add about ¼ inch (0.64 cm) water to an ungreased 8×8 baking dish and set aside.
Cut acorn squash in half lengthwise (from stem to end). Scoop out seeds and stringy centres, then score flesh several times with a sharp knife. Place each half in water-filled baking dish, cut side up.
Rub ½ tablespoon of butter on the cut side of each half. Sprinkle each half with 1 tablespoon of
T-Sugars Belgian Cassonade Sugar and 1 teaspoon of maple syrup.
Bake 60 minutes or until squash is soft and tops are browned. Spoon any extra sugar sauce over squash and serve.