1 large acorn squash
2 tbsp cold unsalted butter, cut into small chunks
1/4 cup dark brown sugar
flaky sea salt
Preheat oven to 400 degrees
Pour a very small amount of water into a 9 x 13" pan. You just want enough water to cover the bottom of the pan.
Slice the acorn squash in half and scoop out the seeds. You may need to shave off the bottom of each half so that the halves sit up in the pan and don't roll around.
In each squash half, add 1 tbsp butter (cut into chunks) and 2 tbsp brown sugar. Sprinkle sea salt around the sides.
Roast for 45-60 minutes, until squash halves are extremely tender to the touch and brown sugar has caramelized. Remove from oven, let cool briefly and then mash the squash up with a fork or spoon. Add additional sea salt to taste.