By Angie Sanchez ‘13

Photo Courtesy of savorintoday.com

Ingredients:

4 acorn squashes

Maple syrup

Approximately 2 cups brown sugar

1 stick of salted butter, melted

Instructions:

Preheat oven to 400F.

Slice acorn squashes into wedges about 2 inches wide and place, skin side down, in one layer in a pan with high sides.

Using a brush, evenly distribute the melted butter on all sides of every wedge.

Next, crumble the brown sugar evenly on top of all the wedges. You don’t have to use all the sugar, but the more you use, the sweeter your squash will be.

After you’ve covered the wedges in butter and sugar, drizzle on the maple syrup.  Try to get it on every single wedge, although if you do miss a couple, it’s not a big deal.

Place in the oven and cook for about an hour to an hour and a half, depending on the thickness of your wedges. The squash is ready when the tips of each wedge are a medium-dark brown and the sugar is completely melted.

Remove from the oven and let sit for 5 minutes and serve. Enjoy!