Oven Roasted Acorn Squash

Heat oven to 350ºF. Wash and split acorn squash lengthwise with a sharp butcher knife. Scrape out the seeds and discard.

Place the cleaned split halves, cut side down, in a large baking dish. Fill with about 1/2 inch of water. Roast in oven for about 30–35 minutes or until squash is tender. Remove from oven and turn each half over.

In each squash half, place 1/8 cup honey, 1 tablespoon butter, and 1 teaspoon cinnamon. Sprinkle each with 1 tablespoon cane sugar. Return to oven for about 10–15 minutes.