Roasted Acorn Squash

When I received my acorn squash from Healthy Harvest, I had to figure out what to do with them.  Here are a few easy recipes:

Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Carefully trip each end of the squash so that it's flat.  Then cut the Acorn squash in half, across its center.
Scoop the seeds and fibers out of the middle, so each half is a small bowl that can stand on its own.

Set the squash halves on the prepared baking sheet.  Use ~ 1.5 teaspoons of softened butter to smear the edges.  (Because I didn't read the directions first, I mixed all the ingredients together, and that worked fine as well.

Mix 2 Tbsp maple syrup, 2 Tbsp chopped pecans and a sprinkling of powdered ginger.

Roast them at 400 degrees when nicely browned and very tender when tested with a fork.  It takes about an hour for a small to medium squash.  Do not undercook.  About every 20-30 minutes, spoon the liquid that collects in the 'bowl' over the edges of the squash.  If the nuts appear to be burning, consider covering with aluminum foil.

Other alternatives:  coat with butter and sprinkle with brown sugar.
Coat with butter then add 2 Tbsp OJ mixed with 1 Tsp honey, 1 tsp minced fresh ginger, and a big pinch of curry powder.