Baked Acorn Squash with Maple Syrup

Ingredients:

• 3 acorn squash, halved and seeded (see Cooking Tip)
• 3 tablespoons unsalted butter, diced
• 3 tbsp maple syrup + extra for serving
• Flaked sea salt, such as Maldon, to serve

Preparation:

1. Preheat oven to 175°C.
2. Place the pumpkins cut-side up on a baking sheet. Spread 1/2 tablespoon of butter and 1/2 tablespoon of maple syrup into the cavities of each half. Brush the cut sides with olive oil and sprinkle the pumpkins with 3 teaspoons of coarse salt and 1 teaspoon of black pepper. Bake for 40-60 minutes, depending on the size of the pumpkins, until tender when pierced with a small knife.
3. Place the pumpkin on a serving platter. If the halves are too large for a single serving, cut each piece in half again. Drizzle lightly with maple syrup, sprinkle with sea salt, and serve hot.
   
   

   Culinary advice

   
   Acorn squash is difficult to cut. To cut it in half, insert the tip of a large chef's knife into the edge of the squash as deeply as possible. Holding the knife handle, slash the squash (with the knife still inside) against a board until the blade cuts through the fruit.