A Touch of Vermont Maple Syrup

Now that Lucas and I are 'Vermonters' (though we will never truly be Vermonters because we weren't born here), we have come to love a few things that are truly from Vermont; that is, maple syrup.  Now, most of you are probably familiar with the maple syrup made by Aunt Jemima or you make your own; a cup of white sugar, a cup of brown sugar, a cup of water and a tablespoon of maple flavoring - boiled and devoured, but that isn't 'real' maple syrup. Oh no. You have to try the stuff that lists only pure maple syrup on its ingredients. I'm a Grade B fan, it's thicker and has a lot more flavor than Grades A and Fancy. I want flavor with my maple syrup darn it!

Anyways, after reading my Squash It post, my sister mentioned baking an acorn squash and pouring maple syrup on top. I had to try it. Especially since Lucas loves acorn squash and I've had the thing sitting in the back of my fridge for about two weeks now.  All I did was cut the squash into slices and bake for about an hour and a half (it takes forever!).  Then I poured maple syrup on top and voila! It's rather tasty. Similar to baking it with brown sugar and butter.  Mmm...

I had fun taking pictures of this one - hence all the photos. Eat the squash up! Before it's out of season. And be sure to check out some 'pure' maple syrup. Which, by the way, is also made in Minnesota! Check it out!