Roasted Acorn Squash

I remember Grandma Jean used to make this for us in the fall. She would give each person their own half of a squash and we would mix in the butter and sugar and scrape the shell clean. It is my favorite vegetable dish.

Helen

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• Acorn squash – 1 squash for every 2 people
• 1-2 tablespoons Olive oil for baking sheet
• 2 tablespoons salted butter per squash
• 2 tablespoons brown sugar per squash

Preheat oven to 375°F. Line baking sheet(s) with foil and brush with olive oil. Microwave each squash for 2 minutes to soften slightly so slicing is less life-or-death. Slice squash in half, lengthwise. Scoop out seeds. Place squash, cut side down on prepared baking sheet. Bake for 35-45 minutes (depending on the size of the squash), until the squash is very soft when you poke it.

Let cool for 5 minutes, then flip it over. Fill each cavity with 1 tablespoon of butter and 1 tablespoon of brown sugar. Serve one half squash per person.