Baked Acorn Squash with Brown Sugar

Who can resist a sweet, warm, roasted acorn squash on a cool fall night?  I certainly can't.  Thankfully, this recipe from Martha Stewart couldn't be more simple.

First, cut the squash in half from end to end, scoop out the seeds, and roast the squash at 425 degrees F, cut side down, on a buttered baking sheet for 25 min.  Flip, add a pat of butter, ~1 Tbsp raw sugar, and a dash of nutmeg.  Roast for another 25 min.  You're done.  Baste before serving.  If you've never tried baking acorn squash, you no longer have an excuse! 

This squash is a good source of vitamin C, vitamin A, thiamin, and dietary fiber.  And hey, you can even eat the skin.  Serve with baked chicken and a light salad of mixed greens for an easy meal.