Although pumpkin is the most celebrated squash of the fall season, acorn squash should not be overlooked! Sweet Baked Acorn Squash is easy to make and a beautiful, tasty addition to your fall and winter menus.
Thoroughly wash the squash and use a sturdy, sharp knife to cut them in half, lengthwise. Use a spoon to scrape out the seeds and strings. Cut each piece in half again. Place the pieces cut side down (peel side up) in a large baking dish and add about 1" of water. Cover with foil and bake for 30 to 35 minutes, until the squash pierces easily with a sharp knife.
Remove from oven and increase oven temperature to 450 degrees F. Drain off most of the water from the baking pan, leaving just a small amount. Flip the pieces of squash over. Season each piece with a small amount of salt and drizzle with melted butter. Sprinkle with brown sugar and just a dusting of cinnamon. Return to oven and allow to roast, cut side up, uncovered, for an additional 15 minutes.
Microwave whole acorn squash for one to two minutes to make it a bit easier to cut. Don’t set the microwave for more than two minutes or the interior of the squash will begin to cook and change texture.