1 acorn squash
1/2 cup pecans, chopped
1/4 cup brown sugar
2 tablespoons butter
Cut squash in half. Scoop out the seads and set aside (so you can make roasted acorn squash seads!) or discard.
In a small bowl, combine chopped nuts and brown sugar.
Set squash, open side down, into a baking dish. Add a little water to the dish.
Bake at 350 degrees for 40ish minutes. Remove from oven, and carefully turn them open side up onto a plate. Fill each half with the pecan/brown sugar mix and about 1 tablespoon of butter. (butter will melt because the squash is piping hot!)
Enjoy! and…don’t eat the skin.