Roasted Acorn Squash Recipe

• 1 medium acorn squash (about 1 pound)
• 1 tablespoon unsalted butter, cut into 4 pieces and at room temperature
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons packed light or dark brown sugar

1. Heat the oven to 400 degrees F and arrange a rack in the middle.
2. Cut the squash in half lengthwise and scrape out the seeds.
3. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
4. Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper.
5. Divide the sugar and remaining butter pieces among the squash cavities.
6. Place the halves cut-side up on a baking sheet.
7. Roast until fork-tender, 45 minutes to 1 hour.

acorn, unsalted butter, kosher salt, freshly ground black pepper, brown sugar

Taken from www.chowhound.com/recipes/basic-roasted-acorn-squash-27588 (may not work)