Baked Acorn Squash

Click to Enlarge	Baked Acorn Squash North America
	Serves Effort: Sched: DoAhead:	2 break ** 1 hr Part	Simple to prepare and tasty (though you do have to wait over an hour to eat it). I like these for breakfast, with just butter, but some people sweeten theirs and add spices (see Note-1). This squash can also be used as a side dish and can then serve four.

1-1/2
1/4
a/r

#
c

Acorn Squash
Butter, salted
Options

Preheat oven to 400°F/200°C.
Set ACORN SQUASH on it's stem end and slice in half lengthwise - this takes a bit of strength and care. Scoop out seeds and fibers.
Taking care you don't slip and cut yourself, cut a cross hatch pattern in each Squash half, going as deep as you can without breaking through the skin.
Place Squash halves in an oiled oven-proof baking dish, shaving a little off the bottom if needed so they stand straight.
Melt Butter and pour it carefull over the squash halves. You should end up with a fairly deep pool of butter in the cavity to dip pieces into as you eat the squash.
Apply any options you desire (Note-1).
Bake at 400°F/200° until done and lightly browned on top, about 1-1/4 hours. When they're starting to color use a brush to spread some of the butter aroune the edges.

NOTES:

Options: Some people add a fair sprinkling of brown sugar or maple syrup to the butter. A sprinkle of ground cinnemon or allspice is also popular.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch