Maple & Cream Baked Acorn Squash
1 acorn squash
½ cup heavy cream (or 1 cup coconut milk)
1 Tbsp. butter
1 Tbsp. real maple syrup
½ tsp. cinnamon
½ tsp. nutmeg
Preheat oven to 375°
Cut acorn squash in half.
Scoop out all seeds and strings.
Slice a small piece of squash off the bottom, just enough to create a flat bottom for your squash to rest upright on-take care not to cut into the center.
Place halves on a baking sheet.
Divide heavy cream, butter, maple syrup, cinnamon, and nutmeg between both halves of squash.
Bake for 45-60 minutes until edges are golden and begins to slightly pull away from skin.
Top with a light sprinkling of additional nutmeg if desired.