- two tablespoons butter, plus much more for surface
- 2 medium acorn squash, (about 1 1/2 pounds each)
- two tablespoons light-brown sugar
- Coarse salt and ground pepper
DirectionsPreheat oven to 425 levels. Generously butter a rimmed baking sheet.
Halve squash crosswise. Scoop out seeds discard. Slice a little piece off bottom of every squash half sufficient to level.
Set squash halves, scooped sides lower, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash prick insides throughout having a fork. Divide two tablespoons butter and sugar among halves season with pepper and salt. Still bake until flesh is definitely pierced using the tip of the paring knife, 25 to half an hour. Serve warm.