Baked Acorn Squash
1 squash for each two servings
melted butter
salt / pepper
butter
brown sugar or maple syrup
sour cream
Scrub squash well. Cut in half lengthwise; remove seeds and stringy portion. Place cut side down in a shallow baking pan with about � inch or so of water in the bottom of the pan. Bake for � hour. Turn cut side up, brush with melted butter, sprinkle with salt and pepper. Continue baking for � hour or until pulp is soft. Put about 1 T butter and 1T brown sugar into cavity of each squash half. Bake until melted together. Serve with a dollop of sour cream on each one. Can also use maple syrup and butter in the cavity of each squash in place of the brown sugar.