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["Preheat oven to 400 degrees", "While the oven is preheating, cut your acorn squash in half, length-wise. A good sturdy knife starting at the top and pressing in and down. Very often, I have to lift my knife as it won't go through and start at the ending point. If your knife will not go through, keep lifting it out and starting in the newest cut spot. I find cutting to be the most challenging, you need a good knife for this!", "Once it is cut in half length-wise, then scoop out the seeds.", "Then, take 1 TBSP of the butter per half and ""rub"" the flesh of the squash with butter, including the top edges. Once it is all rubbed down, then put the remaining butter in the bowl of the squash.", "Repeat this process with the second half.", "Then, with your knife, you are going to make many cuts into the flesh of the squash from top to bottom and left to right to make a checkerboard look into your squash. Do this with both halves.", "Then sprinkle brown sugar on the cut squash, on the edges, and all around.", "Place on a baking sheet covered in foil (as the caramelized goodness will seep off the squash and cake onto your pan and be very difficult to clean - with foil, you can just toss!", "Bake in the oven at 400 degrees for 30-45 minutes. The reason for the wide range is squash comes in all shapes and sizes and so it is difficult to give an exact time. But, you will know it is done when you stick a fork in it and it is soft. My family likes more on the al dente side and not on the too soft side.", "Serve immediately and serve warm."]
