I like how this tastes, but scoring the squash with a knife before baking really makes for a great presentation. It also allows the simple but delicious glaze to penetrate nice and deep.
- 2 medium (blank)s acorn squash, cut in half lengthwise and seeded
- 2 tablespoons fresh orange juice
- salt to taste
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- ground black pepper to taste
- 1 pinch cayenne pepper
- Preheat an oven to 400 degrees F (200 degrees C).
- Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
- Bake in the preheated oven until lightly browned, about 30 min.
- Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
- Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.