Acorn Squash Now Available
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.
2 tablespoons butter, plus more for surface
2 medium acorn squash, (about 1 1/2 pounds each)
2 tablespoons light-brown sugar
Coarse salt and ground pepper
Bees Knees Salted Honey
JQ Dickinson Salt (Optional)
Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
Halve squash crosswise. Scoop out seeds (feed to the chickens). Slice a small piece off bottom of each squash half just enough to level.
Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Drizzle with salted honey and sprinkle flake salt. Serve warm.