The thick and durable skin of squash keeps them fresh for a long time. You can enjoy squash long after most other fresh vegetables are but a memory. Squash have a distinctive taste but one that is mild. The mild flavor provides a platform for spice and herbs. Squash and pumpkin seem to be made for the flavor of butter, brown sugar and cinnamon.

• 1 acorn squash
• 1 tablespoon ground cinnamon
• Sprinkle of nutmeg

• 2 large pats butter
• 1/3 cup brown sugar
• Sprinkle of ground ginger

1. The durable skin of the squash that keeps it fresh is also difficult to cut. On a stable cutting board surface, use a large sharp knife to slice the squash in two.
2. Use a large spoon to scrape out the seeds and membranes from the center of the squash.

   

3. Use a smaller, sharp knife to score the squash on all inner surfaces. Be careful not to puncture the skin.
4. Add butter to the cavity and spread over the surface and into the score marks. Spread brown sugar over the buttered surfaces. Season with cinnamon and ginger.

   

5. You can bake the squash on a baking sheet. Lightly wrap the bottom of the squash with aluminum foil to protect the skin. I prefer to cook the squash in a covered baking dish. Add ½ inch of water in the bottom of the baking dish and cover. Bake in a preheated 400° oven for 1 ¼ to 1 ½ hours or until the squash is fork tender. Once during the baking, spoon a little of the butter and sugar mixture in the center of the squash over the rest of the squash.