I have always loved acorn squash and have always prepared it the same way, year after year, baked, with butter, salt and pepper, garlic powder and a little paprika for color. Never bothered to do it any other way, mostly because I'm just not a fan of mixing sweet with savory. This year however, I thought I'd like to try something different, and was willing to try the sugar on squash concept. So, other than putting a little water in the pan during the first half hour, I made this exactly as written and... I'm a convert! Loved it, as did everyone else at the Thanksgiving table. The combination of brown sugar and butter baked to create almost a caramely glaze which was just pleasantly sweet. Simply delicious!
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