Place the squash rings on a lightly buttered baking sheet.
Dot each ring with butter and season to taste.
Sprinkle a bit of brown sugar over each ring.
Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer.
Serve hot.
Baked Whole Acorn Squash
Ingredients:
2 whole Acorn Squash
Kosher Salt
2 Tablespoons Butter
2 Tablespoons (to 3 Tablespoons) Brown Sugar
2 teaspoons Pure Maple Syrup
1/2 teaspoon ground cinnamon
Directions:
Preheat oven to 400° F.
Halve each squash, then scrape out the seeds and stringy membranes.
Score the insides of each half several times with a sharp knife.
Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt.
Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar.
Next drizzle squash with maple syrup and cinnamon.
Pour 2 cups water in the bottom of the baking pan.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake an additional 30-45 minutes, or until squash is golden brown.
Twenty minutes before the squash is done, sprinkle edges with raw sugar.
In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.
Serve on a platter or scrape out the flesh (and juice) of each half and put the whole mixture into a casserole dish. mashing it up slightly. Then, just warm it up in the oven when you're ready to serve.
