Baked Acorn Squash with Brown Sugar

serves/makes 4

Ingredients:
2 tablespoons butter (plus more for baking sheet)
2 medium acorn squash
2 tablespoons light-brown sugar
Coarse –salt and ground pepper

Directions:

Preheat oven to 425 degrees. Butter generously a rimmed baking sheet. Halve 2 medium acorn squash (about 1 1/2 pounds each) 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 2 tablespoons light-brown sugar among halves. Season with coarse salt and ground pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

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