- 1 sweet dumpling squash
- 1/2 cup pure maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons salted butter
Preheat oven to 350 degrees.
Cut the squash in half and remove seeds with a spoon.
Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1″ of water to bottom of pan
Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
Allow the squash halves to cool partially, remove the skins, and mash or puree the squash.