Maple-Herb Roasted Acorn Squash

From Chef Joey Johnson at The Fat Hen Restaurant on Johns Island

2 acorn squash, cut in 1/2
4 tablespoons brown sugar
4 tablespoons butter, softened
4 tablespoons maple syrup
1/4 teaspoon fresh oregano
1/4 teaspoon fresh thyme
1/4 teaspoon fresh parsley
Freshly ground black pepper


Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup, herbs and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.