Basic Roasted Acorn Squash
After roasting, the center of this acorn squash becomes a tiny swimming pool of melty butter and molasses-y brown sugar—need we say more?Yield: 2 servings
|1||medium acorn squash (about 1 pound)|
|1 tablespoon||unsalted butter, cut into 4 pieces and at room temperature|
|freshly ground black pepper|
|2 teaspoons||packed light or dark brown sugar|
1 Heat the oven to 400°F and arrange a rack in the middle.
2 Meanwhile, cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
3 Place the halves cut-side up on a baking sheet. Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Divide the sugar and remaining butter pieces among the squash cavities. Roast until fork tender, about 45 minutes to 1 hour.