2 acorn squash, sliced in 1/2, seeds removed4 tablespoons butter4 tablespoons dark brown sugar1 teaspoon ground nutmegSalt
2 tablespoons raw cane sugar
Preheat oven to 450 degrees F.
Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.
Sunny Anderson
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This recipe was most recently featured in
Boston Organics Newsletter No. 39 of 2011.