Cooking Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Cut the acorn squashes in half lengthwise and scoop out the seeds using a spoon. Place the squash halves cut-side up on the prepared baking sheet.

In a small bowl, whisk together the olive oil, maple syrup, dried thyme, dried rosemary, salt, and pepper until well combined.

Brush the mixture generously over the cut sides of the acorn squash, ensuring an even coating.

Roast in the preheated oven for 25-30 minutes, or until the squash is tender and the edges are caramelized. You can check for doneness by piercing the flesh with a fork; it should be soft.

Remove from the oven and let cool slightly before serving. You can garnish with fresh herbs for an extra touch if desired.

Extra Tips:

For a more caramelized flavor, consider roasting the squash at a slightly higher temperature (around 425°F) and keeping an eye on it to avoid burning.

You can also experiment with different herbs or add a sprinkle of cinnamon or nutmeg for a seasonal twist. If you have leftovers, roasted acorn squash can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prep as well!