- (1 cup) Maple Syrup - Grade A
- (2-4) Acorn Squash
- (2-4 tbsp) 1 lb Raw Cultured Butter
- (1 tsp) Cinnamon
- (Pinch) Salt
Wash each acorn squash, then trim the top and bottom off, and scoop out the inner seeds and strings.
Lay the squash halves on their flat side, then cut into 1″ thick slices.
To make the maple butter, combine maple syrup, butter, cinnamon, and salt.
Microwave for 30-60 seconds until the butter is melted, then stir it together and brush onto the acorn squash slices.
Coat both sides of each squash slice.
Roast the acorn squash slices for 25 minutes on the first side, then flip them over and roast for another 15-20 minutes, until the acorn squash is soft and golden.