Roasted Acorn Squash with Butter & Brown Sugar

Forget the turkey. Acorn squash halved and slathered in butter and brown sugar is Thanksgiving gold. One of the easiest squash recipes you can make, it’s a great staple side dish for fall cooking. A small winter squash named for its resemblance to a large acorn, roasting is the best cooking method for this ridged green wonder because its natural sweetness intensifies as it caramelizes, producing fabulous flavour. Rich in potassium, calcium, and vitamins A and C, acorn squash is also low in fat, cholesterol and carb free, providing one of the best possible ratios of heart-healthy vitamins to calories and yumminess.

Roasted Acorn Squash with Butter & Brown Sugar

Serves 2

1 acorn squash
2 tbsp butter
1/4 cup loosely packed brown sugar

Preheat the oven to 400°F. Slice the acorn squash into half, and using a sturdy metal spoon, scrape out the seeds and stringy bits inside each squash half, until the inside is smooth. Add a tablespoon of butter on the inside of each half and sprinkle brown sugar over the butter. Place the squash halves cut side up in a roasting pan. Pour 1/4 inch of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven. Bake at 400°F for about 1 hour, until the tops of the squash halves are nicely browned and the squash flesh is very soft and cooked through. Serve immediately.