1 smallish acorn squash
2 tablespoons semi-salted butter
1 tablespoon maple syrup
1/8 teaspoon allspice
dash of cinnamon
you'll also need:
baking sheet lined with foil
1. preheat the oven to 425F. Cut your squash in half from top to bottom, and scoop out the seeds. Cut-side down, cut it in slices so that it looks scalloped (i.e. cut against, not with, the ripples).
2. place the squash in a single layer on the baking sheet, and spray them with cooking spray. Sprinkle them with a bit of pepper, then turn them over and repeat for the other side.
3. make sure that the pieces with peel covering one side are peel-side up when they first go in the oven.
4. bake the squash for 20 minutes, then turn them over. Bake for another 15 minutes, the remove them from the oven.
5. meanwhile, melt the butter in a small bowl: I used the microwave to do this. Add the maple syrup, allspice, and cinnamon, and stir together until well-blended.
6. drizzle it over the cooked squash slices, and serve. You'll have leftover drizzle, which you can use for a dipping sauce. Be careful not to eat the peel!
7. if you have leftovers, remove the squash from the peel and cut it into pieces. Place them in a container for storage, and drizzle any leftover butter-sauce over the pieces. They do well reheated in the microwave.
I got the idea for baking acorn squash in wedges from the Canadian Living website, but I made up my own drizzle.