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Sugar-and-Spice Acorn Squash

Yield Makes 8 servings


  • 2 large acorn squash (about 2 pounds each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine, melted
  • 1/4 cup firmly packed brown sugar
  • 1/4 to 1/2 teaspoon nutmeg

How to Make It

  1. Cut each squash in fourths lengthwise; remove and discard seeds and membranes. Sprinkle evenly with salt and pepper. Place, cut side down, on an aluminum foil-lined baking sheet.

  2. Bake at 400° for 40 minutes or until squash is tender.

  3. Combine butter and next 2 ingredients. Turn squash, cut side up, on baking sheet; sprinkle evenly with butter mixture. Bake 5 to 7 more minutes or until brown.