Yield: 4 servings. 2 medium acorn squashes, halved and seeded ½ cup vegetable broth or water 3 tablespoons unsalted butter ¼ cup dark brown sugar 3 tablespoons maple syrup ½
The Life & Times of Our State Magazine
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.