2 small acorn squash, evenly sized
1/2 tsp. rosemary, crushed
1 Tbsp. maple syrup
Preheat oven to 400*F. Scrub acorn sqush well, cut down middle, and scoop out seeds. Sprinkle cut sides with the rosemary and rub in. Line a baking dish with foil, and place squash in pan, cut side down. Add water to pan to reach 1/2 inch deep. Bake for about 45 minutes, or until tender. Turn squash over so cut side is up. Brush with the maple syrup return to oven for 5 minutes more. Remove from oven and serve.