Time 1h Number Of Ingredients 4 Steps:
Preheat oven to 425 degrees. 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 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons 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 to 30 minutes. Serve warm.
Time 40m Yield 3 Number Of Ingredients 3 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet. Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.
Time 40m Yield 2 serving(s) Number Of Ingredients 2 Steps:
Slice acorn squash in half. Bake at 350°F for 35-40 minutes. Scoop out the squash. Add brown sugar. Stir until somewhat smooth.
Time 50m Yield 2 halves, 2-4 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350. Scoop the seeds out of the middle of each half of the squash using a spoon. Wash both halves and pat dry. Add 1 teaspoon of butter in the center of each. Add 1 teaspoon of brown sugar to the center of each. Add 1/2 cup of water to a shallow baking pan. Bake in the oven, uncovered for about 45 minutes, or until they are brown and very tender to touch with a fork. Use more butter or brown sugar as desired before cooking.
