3 whole acorn squash
1 medium pear
3 teaspoons maple syrup
1½ teaspoons butter
Preheat oven to 450°F.
Wash outside skin of whole squash.
Remove stem if still connected. Cut each squash in half lengthwise; remove seeds.
Place 2 cups water in the bottom of a roasting pan with 6 squash halves skin side down.
Stem, core and peel pear. Chop pear into ½-inch pieces, place equal amounts of pear in cavity of each squash along with ½ teaspoon maple syrup and ¼ teaspoon butter.
Cover roasting pan with foil and bake approximately 1 hour, until squash is fork tender.
Before serving, broil briefly, to reheat and lightly brown.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.