At home while growing up my mom would bake acorn squash and fill them with brussel sprouts for holiday dinners, it was such a treat. Acorn squash is a welcomed find at the farmers market in the fall. I love to serve them right out of the oven if i’m not stuffing them with a vegetable.
Rinse squash, cut in half and scoop out the stringy strands and seeds. Lay on sheet pan cut side up and sprinkle each half with salt, pepper, a tablespoon of butter and maybe even a pinch of brown sugar.
Bake in a preheated 400° oven for one hour until tender. You can check by piercing the skin with a knife. Remove and serve a squash half or quarter per person.