Erin described this recipe today at the grocery store and it sounded so good, I actually bought some acorn squash. I will try it soon and update with the results.
* 2 tablespoons butter –plus more for baking sheet
* 2 medium acorn squash
* 2 tablespoons light-brown sugar
* Coarse –salt and ground pepper
Preheat oven to 425 . Generously butter a rimmed baking sheet. Halve 2 medium acorn squash (about 1 1/2 pounds each) 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 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and 2 tablespoons light-brown sugar among halves; season with coarse salt and ground pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.
This recipe for Baked Acorn Squash with Brown Sugar serves/makes 4.