Baked Acorn Squash

 Prep Time:  10 min     Cook Time:  45 min   Total Time:  55 min

4-6 serving

2 acorn squash

1/4 tsp salt

2 Tbsp butter, melted

2 Tbsp brown sugar

1/4 to 1/2 tsp cinnamon

Preheat oven to 400 degrees.  Thoroughly wash the squash and use a sturdy, sharp knife to cut them in half, lengthwise.  Use a spoon to scrape out the seeds and strings.  Cut each piece in half again.  Place the pieces cut side down (peel side up) in a large baking dish and add about 1 inch of water.  Cover with foil and bake for 30 to 35 minutes, until the aquash pierces easily with a sharp knife.

Remove from oven and increase oven temperature to 450 degrees.  Drain off most of the water from the baking pan, leaving just a small amount.  Flip the pieces of squash over.  Season each piece with a small amount of salt and drizzle with melted butter.  Sprinkle with brown sugar and just a dusting of cinnamon.  Return to oven and allow to roast, cut side up, uncovered, for an additional 15 minutes.

If you'd like a more caramelized surface, set your oven broil for a minute or two at the end of the cooking time.  Watch closely so it does not burn.

Note:  Microwave whole acorn squash for one to two minutes to make it a bit easier to cut but no more than 2 minutes or the interior of the squash will begin to cook and change texture.