Ingredients:

  • 2 medium acorn squash
  • 4 Tbsp unsalted butter (divided)
  • 1/4 cup light brown sugar (packed)
  • 2 Tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • Pinch of black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Wash the exterior of the squash thoroughly. Carefully halve each squash lengthwise from stem to tip. Place squash halves cut-side up on the baking sheet and use a spoon to scoop out the seeds and stringy pulp.
  3. In a small saucepan, melt 4 Tbsp of butter over medium heat until it foams and develops nutty brown specks (brown butter). Remove from heat immediately.
  4. Whisk the brown butter with the brown sugar, maple syrup, cinnamon, and nutmeg until thoroughly combined to create the glaze.
  5. Spoon the glaze mixture evenly into the cavities of the four squash halves, seasoning the cavities lightly with salt and pepper first.
  6. Place the baking sheet in the preheated oven and roast for 30 minutes.
  7. Remove the squash, baste the cut surfaces again with any pooled glaze juices, and return to the oven. Continue roasting for another 10–15 minutes, or until the squash is fork-tender.
  8. Serve immediately, perhaps with an extra drizzle of the pan juices.