- Preheat oven to 425F.
- Cut acorn squash in half. Remove strings and seeds with a spoon.
- Place squash, cut side down, in 1/2 inch of water in 9x13 pan. Bake 45 minutes or until tender when knife is inserted in the squash.
- Pour water from pan and invert squash to cut side up. Fill each cavity with 1 tablespoon dark brown sugar and 1/2 tablespoon butter. Bake an additional 10 minutes.