- 1 medium acorn squash (about 1 pound)
- 1 tablespoon unsalted butter, cut into 4 pieces and at room temperature
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons packed light or dark brown sugar
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Divide the sugar and remaining butter pieces among the squash cavities. Place the halves cut-side up on a baking sheet. Roast until fork-tender, 45 minutes to 1 hour.