- 1 acorn squash
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
- Preheat oven to 400° F.
- Cut squash in half from stem to tip. Scoop the seeds and stringy pulp out of the cavities and discard. The insides of the halves should now be smooth. Score the insides in a cross-hatch pattern, with about a half-inch deep cuts.
- Place the squash halves cut side up in a roasting pan. Add about 1/4-inch of water over the bottom of the pan. This will help prevent the squash from burning or getting dried out while baking.
- Using one tablespoon of butter per half, run the insides to coat. Leave the remaining butter in the halves to melt during cooking.
- Crumble a tablespoon of brown sugar into the center of each half.
- Bake between an hour and an hour 15 minutes. The tops of the squash halves should be nicely browned, and the flesh should be very soft and cooked through. Remove from the oven and let them cool for a few minutes before serving.
Tip: If you are using unsalted butter, sprinkle with a little salt after rubbing with butter.