Winter Squash with Maple Syrup

I was assigned the task of cooking a few baby pumpkins we had lying around, and I decided to do some research. In a vegetarian cookbook I found a recipe that suggested baking with honey and butter, in another I found a suggestion for soy sauce. I put some different ingredients together and came up with a delicious recipe to cook pumpkin or other winter squash, like butternut. The squash tastes so good that it is now a regular request at our house.

Ingredients

squash (multiple baby pumpkins, butternut squash, or other)

1/2 cup melted butter (or as my grandmother says, "buddah")

1/2 cup maple syrup (real maple syrup, NO high fructose corn syrup!)

1/3 cup tamari soy sauce

salt and pepper

paprika

Pre-heat oven to 400 degrees.

Spray a large baking dish with flour or oil baking spray.

Prepare squash by removing ends, any gooey innards, seeds, etc.

Slice squash into crescents (half-moon also alright) and place in baking dish.

Drizzle melted butter over the squash making sure to distribute evenly. Do the same with the maple syrup and then the soy sauce.

Sprinkle with some salt and pepper, season generously with paprika.

Cover the dish tight with foil and back for 30-50 minutes (keep checking) until the squash is tender to a fork.
Remove foil, raise oven temperature to 500 degrees and bake uncovered 10-15 minutes until lightly browned.

Enjoy!