Roasted Butternut Squash with Maple and Brown Sugar

2 (1 pound each) butternut squash

4 teaspoons butter

4 tablespoons real maple syrup

4 teaspoons light brown sugar

Salt, to taste

Heat the oven to 450 degrees.

Cut each squash in half, and discard the seeds. Place in a shallow baking dish, cut side up. Place 1 teaspoon butter and 1 tablespoon maple syrup in the cavity of each squash.

Roast 15-20 minutes, or until the flesh is fork-tender. Remove from the oven, and fluff the flesh with a fork. Sprinkle 1 teaspoon brown sugar over each squash half, and season to taste with salt. Serve immediately.

Serves four.

:Nutition values per serving: 181 calories (19 percent from fat), 4 g fat (2.5 g saturated), 38 g carbohydrates, 5.5 g fiber, 2 g protein, 10 mg cholesterol, 38 mg sodium.