Cinnamon Roasted Acorn Squash

Instructions

1. Prepare the squash
   Preheat oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Use a spoon to scoop out the seeds and stringy bits, creating a hollow cavity in each half. Place the squash halves cut-side up on a baking sheet lined with parchment paper.
2. Make the cinnamon butter mixture
   In a small bowl, whisk together the melted butter, maple syrup, brown sugar, cinnamon, nutmeg, ginger, salt, and cloves until well combined and the sugar has mostly dissolved.
3. Season the squash
   Brush the cut surfaces of the squash with the cinnamon butter mixture, making sure to coat the edges and inner cavity. Pour any remaining mixture evenly into the cavities of the squash halves.
4. Roast the squash
   Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the squash is fork-tender and the tops are caramelized and slightly browned. Check halfway through cooking and baste the tops with any butter mixture that has pooled in the cavities.
5. Add the finishing touches
   If using pecans, sprinkle them over the squash during the last 5 minutes of roasting time. Remove from the oven when the squash is tender and the edges have caramelized.
6. Serve
   Allow the squash to cool for 5 minutes before serving. Each person can be served one half, or you can slice each half into two pieces for smaller portions. Spoon any caramelized butter mixture from the pan over the squash before serving.