Roasted Acorn Squash

Preheat oven to 400 degrees.

Wash and dry the squash, then cut in half lengthwise (along the ribs). Scrape the seeds and pulp from the squash halves with a spoon.

Smear one tablespoon of butter over the orange flesh of each half, then sprinkle with the remaining ingredients. Place in a baking dish with cut sides up and bake at 400 degrees for 45 minutes to one hour, or until soft. The butter and seasonings will pool in each baked half, making a delicious sauce.

(This recipe can handle all sorts of tweaking, so play around to find what works best for you. Substitute honey, agave nectar or maple syrup for the sugar. Instead of cayenne pepper (or in addition to), try cinnamon. For something savory, skip the sugar and add cumin and minced garlic, then spritz with lime juice when it’s done. Acorn squash is a wonderful blank canvas for flavors.)