2 acorn squashes, about 3/4 pound each
4 teaspoons brown sugar or maple syrup
4 teaspoons butter
Salt and freshly ground white pepper
Heat the oven to 350°F. Cut each squash in half, horizontally. Scoop out seeds. Trim the ends so that they will stand upright, cut-side up for serving (although you bake them cut-side down.)
Place the squash halves, cut side down, on a lined baking sheet. Pour 1/4 cup water into the pan. Bake until tender, about 40 to 45 minutes.
Remove from oven, and using tongs, turn cut side up. In each squash half, place 1 teaspoon brown sugar or syrup, 1 teaspoon butter, dash of cinnamon, pinch of nutmeg, and season with salt and pepper.
A dash is less than 1/8 a teaspoon, and a pinch is even a little less than a dash. (Honestly, do you think our grandmothers worried about defining a pinch and a dash?)
Keywords: acorn squash, simple roasted acorn squash