Apple-Maple Acorn Squash Puree
1 medium acorn squash
2 tablespoons softened butter
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons pure maple syrup
2 cups apple cider
Preheat oven to 400 degrees F., and line a baking sheet with foil.
Cut acorn squash in half and scoop out seeds and stringy bits. Place on baking sheet flesh side up.
Spread butter on squash, then sprinkle with brown sugar and cinnamon. Drizzle maple syrup on top. Pour apple cider into the baking pan all around the squash.
Bake for 1 hour, or until squash is very soft and apple juice has caramelized. Scoop flesh from the skin and into a bowl. Scrape as much of the apple goop as you can up from the baking sheet and add to the bowl. Mix and mash it all together and serve.