I served it with chicken fried venison steak on (another) night when it was just DH and I home. A bit off topic, but I do have to say that after 23 years of having children, it is a bit odd on the nights when I find that DD2 is off on some school-related something and there are only two people sitting down to dinner. Where once-upon-a-time I had to convert 'serves four' recipes to make them serve six, now I'm taking 'serves four' and cutting it in half to make it serve two. (Hmm, I sense another blog post topic coming on. . . Cooking For Two. . .).
Anyway, back to our squash recipe.
- Take two smallish acorn squash.
- Wash them, and cut in half (I did mine at the 'equator' rather than the long way).
- Cut a small slice off each bottom so they will sit flat when you want to cook them.
- Scoop out the seeds and squash guts.
- Place the four squash halves (or 'bowls') in a baking dish.
- Into each of the squash 'bowls', place 1/2 to 1 Tbsp butter (depending on your preference), and a bit of brown sugar (up to 1 Tbsp, again depending on preference). Sprinkle with salt and pepper.
- Pour enough water in the bottom of the baking dish to measure about 1/4".
- Cover dish with foil, and place into an oven preheated to 400 degrees.
- Bake about 30 minutes (up to 40, depending on how accurate you oven is and how thick the squash are).