Baked Acorn Squash

This recipe come from Paula Deen so of course it was buttery and delicious. I think I might add a pinch of cinnamon next time too. It's a great fall side dish.

Baked Acorn Squash

1 large acorn squash, cut in half
2 tablespoons butter, softened
2 tablespoons brown sugar
2 tablespoons real maple syrup
salt
freshly ground black pepper

Preheat oven to 400.

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small bowl combine butter, brown sugar, and maple syrup. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake for 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person. Or pour melted butter/sugar mixture out of the middles into a serving dish, and cut squash halves into fourths and serve with melted butter/sugar mixture spooned over.