Basic Roasted Acorn Squash

We found this simple recipe on chow.com, along with this fitting description:

After roasting, the center of this acorn squash becomes a tiny swimming pool of melty butter and molasses-y brown sugar—need we say more?

INGREDIENTS

·       1 medium acorn squash (about 1 pound)

·       1 tablespoon unsalted butter, cut into 4 pieces and at room temperature

·       Kosher salt

·       Freshly ground black pepper

·       2 teaspoons packed light or dark brown sugar

INSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle.

1.     Meanwhile, cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.

2.      Place the halves cut-side up on a baking sheet. Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Divide the sugar and remaining butter pieces between the squash cavities. Roast until fork tender, about 45 minutes to 1 hour.