This just kinda screams autumn, doesn't it? And it's super easy.
Just split an acorn squash in two, scoop out all the seeds and stringy stuff.
Drop a big dollop of butter in the middle, 2 big spoonfulls of brown sugar, and drizzle the whole thing with some maple syrup.
Put the squash in a baking dish, add a couple of cup fulls of water, and cover with foil.
Bake at 400 for about 30 minutes, then uncover and give it another 30.
After it cools off, I like to drink the syrupy stuff with a straw. Just kidding, that would probably be yucky, but it's awfully good with the squash.
As usual the recipe is PW inspired. I should probably just go ahead and dedicate my blog to her.