Recipes

Preheat your oven to 375. Remove the stem of the squash and cut in half from top to bottom  – stem to base. Use a spoon to scrape out the seeds and soft inners. In a small bowl combine the oil, melted butter and maple syrup. Mix well. Using a pastry brush coat the squash all over (on all sides – flesh and skin and in the hollowed out hole). Place the squash cut side up in a roasting pan. If you have left over maple-butter mixture you can pour it into the hollowed out part of the squash. Sprinkle with salt and pepper. Place in oven and roast until the flesh of the squash is tender and a paring knife inserted into the thickest part comes out with no resistance.

**Cooking times will vary greatly based on the variety and size of squash.