2-6 Acorn Squash (or similar sweet winter squash)
2 Tbs Butter
2-3 Tbs Kahlua or Amaretto
Use your sharpest large knife - let thin and sharp trump size if you only have a medium size chef knife. You may split from stem to stern if you prefer. I like to slice a thin piece from the pointy bottom to make it sit flat in the pan and I also cut off the top like a small lid. If you have a serrated grapefruit spoon, you'll find it to be the best of tools for scraping out the seeds down to the smooth flesh, otherwise use a regular spoon and more muscle!
Line a pan with aluminum for easy clean up and spray with a little Pam. Place the squash cut side down with a tablespoon or two of water and bake 30-40 minutes at 350 until softened and almost cooked through.
Melt 1-2 Tbs of butter and choose Kahlua or Amaretto. There's more than enough for half a dozen squashes in one of the tiny "airline" bottles that every liquor store carries these days. (Prefect size for all sorts of desserts and cheap, so it's worth it to stock up on a variety of flavors.)
Flip the squash over with tongs. Brush each with butter first and drizzle in a teaspoon of liqueur. Brush that all around the rim and insides several times. Return to the oven for 15 minutes or until completely done. When the fork easily pierces soft flesh it's suppertime!
Jan Burke. http://dailydishinblog.blogspot.com/