Maple Sugar Blueberry Acorn Squash

INGREDIENTS

1. WASH the squash.
2. Slice in half stem to end.
3. Scoop out the seeds.
4. Without cutting the skin, use a sharp knife to score the empty seed cavity. This will help the flavors blend better.
5. Into the cavity, add 1 teaspoon of Milton’s Own Maple Sugar.
6. Fill the cavity with blueberries (fresh or frozen).
7. OPTIONAL — Top blueberries with a tab of butter.
8. Bake for 50-60 minutes at 400°F or until fork tender.