• 2 acorn squash, sliced in 1/2, seeds removed
  • 4 tablespoons butter
  • 4 tablespoons dark brown sugar
  • 1 teaspoon ground nutmeg
  • Salt
  • 2 tablespoons raw cane sugar


Preheat oven to 450 degrees F.

Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.

Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.

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