Vermont maple syrup makers since 1975, continuing the traditions of three generations of the Evans family who have been perfecting Vermont maple syrup in the same location for over a century.
(This recipe is adaptable for any quantity of squash...one, five, or whatever.) Squash
Cinnamon
Butter
Maple syrup
Slice off the end of each squash and scoop out the seeds. Slice the squash into rings and arrange in a greased casserole dish. Sprinkle the rings with cinnamon. Dot with butter. Drizzle maple syrup over the rings generously. Cover with aluminum foil. Bake in a 350 degree oven for 20 minutes. Test the squash with a fork to see if it is done; if not, continue baking.
