1. Preheat oven to 425°. Generously butter a rimmed baking sheet.
2. Halve 2 medium acorn squash (about 1 1/2 pounds each) crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
3. Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and 2 tablespoons light-brown sugar among halves; season with coarse salt and ground pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (33%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 630.7mg||22 %|
|Potassium 758.9mg||20 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 26.1g|
|Protein 1.8g||3 %|
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Calories per serving: 164
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