Baked Acorn Squash with Brown Sugar

Quick, easy, filling roasted acorn squash recipe. Because the brown sugar is very sweet, this will work for both dinner and dessert.

2 Tbsp. butter
2 medium acorn squash, (~ 1½ lbs each)
2 Tbsp. light-brown sugar
coarse sea salt
black pepper, freshly cracked

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Generously butter a rimmed baking sheet.

Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.

Set squash halves, scooped sides down, on prepared sheet.

Bake until golden, 20-25 minutes. Turn squash; prick insides all over with a fork. Divide 2 Tbsp. butter and sugar among halves; season with salt and pepper.

Continue to bake until flesh is easily pierced with the tip of a paring knife, 25-30 minutes. Serve warm.

Makes 4 servings.