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1
Preheat the oven to 400.
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2
Lightly butter a 9 x 13-inch baking pan.
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3
Using a long sharp knife, cut the squash in half lengthwise.
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4
Remove the seeds and cut each half crosswise into 1/2-inch slices.
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5
Arrange the squash slices in a single layer in the prepared baking pan.
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6
Bake for 15 minutes, until softened.
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7
With a spatula, turn over the squash slices and brush on the melted butter.
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8
Sprinkle with brown sugar and with nutmeg or cinnamon if you wish.
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9
Return to the oven for 5 minutes.
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10
In place of brown sugar, you can use maple syrup.
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11
Add it to the melted butter.
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12
To safely cut a whole acorn squash in half, place it on a cutting board, finding the best position to avoid rolling.
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13
Use a long sharp knife.
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14
With both hands on the knife, one grasping the handle and the other flat (fingers straight) on the tip end cushioned with a pot holder or towel, place the center of the blade lengthwise along the middle of the squash.
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15
Lean onto the knife, using your body weight for leverage, and cut through the squash, making sure all of your fingers stay above the blade.
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16
Try next to Cranberry Bulghur Pilaf (page 183), Sesame Tofu with Spinach (page 56), or Moroccan Spiced Fish (page 157), to name just a few good pairings.
