4 Tbs vegan butter
4 Tbs maple syrup
1 tsp cinnamon
1 tsp vanilla coconut sugar
Preheat oven at 425 F. Cut the acorn squash lengthwise. Scoop out the seeds. Score the inside of the squash with a knife and a fork to give the ingredients a place to settle into. Place squash in glass baking sheet.
Add 2 Tbs of vegan butter to each half. Add 2 Tbs of maple syrup to each half. Add 1/2 tsp of cinnamon to each half. Add 1/2 tsp of coconut sugar to each half.
Bake in the oven at 425 F for 40 min. Check the squash at 20 min and baste the mixture on the top of each squash, using a basting brush. Continue cooking until golden brown. Serve as halves or scoop out each and serve as a mash.