1 acorn squash
3 tablespoons brown sugar
1 tablespoon butter
dash of cream (if you like that kind of thing, which I do)
Preheat the oven to 400. Cut the squash in half, I use a rubber
mallet to help it along. Scoop out seeds and score the inside. Rub 1/2
tbsp of butter on each side, sprinkle with kosher salt and pepper and 1
tbsp of brown sugar in each half.
Place a cooling rack inside a baking pan to elevate the squash - this prevents the skins from burning. If you don't have a rack that fits in your pan, just add a little water to the bottom.
Place in the oven for about an hour, depending on the size of your squash. It should be a toasty golden color when done. Let them cool for a good 15-20 minutes, more if you have the time (makes it easier to handle them).
Scoop out the roasted squash into a mixing bowl, add another 1
tbsp of butter, a dash of cream or milk and use a hand blender to puree
it. You could also use a blender or food processor. Add salt and
pepper to taste.