roasted acorn squash

okay, so this isn't so much a recipe as a simple set of instructions. why? well, because there is no recipe. just estimate the amounts as you go. that's pretty much what i do every time i'm in the kitchen and things turn out just fine. usually. so here goes:

roasted acorn squash

acorn squash

butter

fresh sage

brown sugar

apple juice

cut squash in half and scoop out the seeds (bonus! you can roast the seeds of any squash the same way you would pumpkin seeds at halloween). use a fork to poke some holes in the squash, then coat the squash halves with butter and leave a dab in the bowl of the squash. you can use olive oil if you prefer, in which case you would omit the bit in the bowl. sprinkle with brown sugar, leaving a bit in the bowl of the sqaush. place in a roasting dish with 1/2-3/4 of an inch of juice (you could use water if you like) roast, uncovered, until squash is soft.

double bonus! acorn squash, butternut squash and even pumpkin can be used interchangeably in this recipe