Roasted Acorn Squash

We really didn't start eating squash or pumpkin until maybe 20 years ago. Not that there was any problem with it, we just didn't do it.

The first real squash introduction came from a South African woman. Because of this, I thought of it as exotic. (But the truth about squash is that it's really not exotic. It's squash. It's plebeian... but so good.)

It was roasted and served with butter and brown sugar, and it was good.
I still really enjoy roasted pumpkin or squash- and by now I've moved on to other versions of squash.
But still, a soft and golden piece of squash with a little pool of salty-sweetness in the center is wonderful.

I suppose you could go the savory route, rubbing the flesh with some olive oil, sprinkling with salt and pepper. In that case, maybe finish with a drizzle of olive oil and a shower of freshly grated Parmesan (or a handful of Parmesan shards if that suits you).
Sounds like dinner (maybe with polenta or risotto).

Roasted Acorn Squash
makes 6 halves

3 acorn squash
kosher salt
freshly ground black pepper
6 T (90 g) butter
Generous 6 T (84 g) packed brown sugar

Optional:

Dried cranberries

Chopped pecans

Other options: instead of brown sugar try maple syrup, maple sugar or golden syrup

Preheat the oven to 400 F/205 C.
Slice the squash in half lengthwise and scoop out the seeds with a spoon. Nestle the squash halves together in a 9x13 inch pan with sides (or something that fits the squash nicely).
Sprinkle each squash half with kosher salt and freshly ground black pepper. Place a generous 1 T (14 g) brown sugar in each hollowed piece of squash. Top with 1 T (15 g butter).
Pour 1 c water (240 ml) in the bottom of the pan and cover the whole thing with aluminum foil.
Bake 30 minutes, remove the foil and bake another 20 minutes.
(If you want to add pecans or cranberries, do so after the first 30 minutes.)
Serve warm.