Jan 15 Acorn Squash with Sage and Brown Sugar

Oven: 350°

• 1 acorn squash
• 2 to 3 tablespoons unsalted butter
• 1/4 cup packed light brown sugar
• 2 or 3 sprigs fresh sage
• salt and pepper to taste

I love squash. I really do. One of the bright points about winter is that it's readily available, so I couldn't pass up the opportunity to have some with our Christmas dinner. I threw this dish together to go with our beef roast. It's based on a baked squash dish I remember having some years ago and really liking. I'm not a huge fan of candied yam dishes smothered in marshmallows or things of that nature, so even though this calls for some brown sugar, it's not overly sweet. It's a combination of savory and slightly sweet flavors.

I washed the squash thoroughly, but left the skin on. I sliced it in half lengthwise and removed the seeds. I then cut each half into about 1/4" slices. I placed the slices in a buttered baking dish and gave them a good few dashes of salt and pepper. I sprinkled the brown sugar over, dotted it all with the butter, and lastly scattered the sage I had chopped over the top.

That went into the oven for about 30 to 45 minutes, until the squash was tender.