Roasted Acorn Squash

Ingredients

• 2 acorn squash (about 2 to 2.5 lb each)
• 4 tbsp unsalted butter
• 4 tbsp brown sugar
• 0.75 tsp kosher salt
• 0.5 tsp black pepper

Instructions

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment for easier cleanup.
2. Halve the acorn squash lengthwise and scoop out the seeds. Trim a thin slice off the rounded side of each half so it sits flat. Score the flesh in a shallow crosshatch without cutting through the skin.
3. Arrange squash halves cut-side up on the baking sheet. Season evenly with the kosher salt and black pepper.
4. Divide the brown sugar among the cavities, then top each half with equal portions of the unsalted butter.
5. Roast until the squash is very tender when pierced with a knife and the edges are browned, 45–60 minutes, basting once or twice with the melted butter-sugar syrup from the cavities after 30 minutes.
6. Let rest 5 minutes. Spoon any pan juices over the squash and serve hot.