• 1 acorn squash (dark green with a little orange, somewhat smaller than a cantaloupe)
• ½ cup brown sugar
• 2 Tablespoons butter or oleo
• 2 teaspoons cinnamon

Cut squash in half lengthwise.  With a spoon, remove seeds from each half of the squash.  Place squash in shallow baking dish with the hollow side up.  In each half, place one tablespoon butter, ¼ cup brown sugar and 1 teaspoon cinnamon.  Bake for 30 minutes at 350° F.  To serve, slice each half in two for at total of four pieces.  Spread syrup across all pieces.  Eat with a fork down to rind.

 

Diane Chambers Foshee (Carlyn’s mom)