INGREDIENTS (For 2 servings...double for 4)
1 Acorn Squash
1 Tbsp Oil (I used Butternut Squash Seed Oil, but olive oil works as well. You can also use vegan butter, or regular butter.)
1 Tbsp brown sugar or brown sugar/Spelnda blend for lower sugar
2 tsp maple syrup (optional)
Dash of salt
1/2 Cup Raspberries
Preheat oven to 400 F.
Cut acorn squash in half around middle and sit open on foil-lined pan.
Scoop out seeds (keep for roasting if desired).
Rub 1/2 Tbsp oil (or butter) inside each half and around top of edge.
Sprinkle with dash of salt.
Sprinkle 1/2 Tbsp brown sugar on both halves.
Drizzle 1 tsp of maple syrup on each half (optional)
Put in oven for 45 min - 1 hr or until squash browns and squash is soft, but not mushy. Do not overcook...will dry out squash.
When done, take out of oven and top with berries. It is best to warm berries in microwave for a few second and mash a bit to spread around squash for added flavor.