By: Cheryl Terdina
I love this recipe without the sauce. I just sliced the squash, placed it on a greased cookie sheet and baked it for the suggested amount of time. When the squash was nearly finished, I brushed a little bit of butter (1 tsp) and pure maple (1 T) syrup on the slices and baked them for a few more minutes. The butter/syrup mixture adds a little crispiness to the already sweet squash. I will add this to our fall rotation. It's a 5-star recipe without the sauce. I think it would be too sweet/rich with the sauce so I gave it 4 stars.