Yield: 2-4 servings
- Preheat oven to 350 degrees F.
- Cut the squash in half, scoop out the seeds, and score the inside of the squash with a paring knife. You could also stab it with a fork like you would for baking potatoes.
- Brush the skin side with cooking oil, and place cut-side-up on a baking tray.
- Place 1 tablespoon of butter (or more if desired) in the hollow side of each squash, along with 2 teaspoons maple sugar, 1 teaspoon cinnamon, 1/2 teaspoon coriander, a pinch of nutmeg, and a pinch of salt. You can also add cracked black pepper to taste.
- Cover and bake for 30-40 minutes.
- Remove from the oven, uncover, and use a brush to baste the melted butter, sugar, and spice over the squash.
- Return squash to the oven and continue cooking until the squash is tender and butters and sugar have caramelized, roughly 15-20 minutes.
Be careful not to pierce the skin of the pumpkin when scoring the flesh. You could add some nuts to this while it bakes, like pecans or walnuts. This would make a creative way to serve a scoop of vanilla ice cream for company.