Delicious vegetable treat that the whole family will enjoy. The combination of brown sugar and butter baked to create almost a caramel glaze which is just pleasantly sweet.
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar
Preheat oven to 400 degrees F (205°C).
Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from stem to tip.
Scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.
Place flesh side up and cut through the flesh with a knife in a criss-cross pattern & place into a casserole dish or a roasting pan with a little water.
Rub butter into the insides of each half and crumble brown sugar into the center.
Bake for about an hour, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.
When done, remove them from the oven and let them cool for a bit before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.