Directions

1. Drizzle squash flesh with melted butter and season with salt and pepper. Place in the round roasting pan cut-side down. Add ½c water. Roast at 350°F 50/50 for 20 minutes. Squash should be roast-tender when pierced with a knife.

2. Remove squash and discard water. Place squash back into round roasting pan and pour syrup over squash. Unplug bottom grill plate. Cook syrup glaze and squash at 400°F (top) for 1 minute.

3. Place one squash on each plate and strew with fresh chives. Serve.