1 acorn squash
1 Tablespoon of oil
2 Tablespoons of pure maple syrup
Salt and Pepper for taste
1/2 teaspoon of chopped fresh sage
1/2 teaspoon of chopped fresh rosemary
1. Rinse squash and pat dry. Cut vertically from stem to the pointed tip. Remove seeds and stringy flesh. Line a large baking sheet with parchment paper.
2. Place the squash halves sliced side up on the baking sheet. Drizzle each half with oil and pure maple syrup. Sprinkle with salt and pepper. Use your hands to rub in the seasonings. Then, sprinkle squash with chopped fresh sage and/or rosemary.
3. Bake 25 to 40 minutes or until tender and golden brown around the edges.