Honey and allspice bring out the sweetness of this autumn favorite, a natural holiday tradition.
- 2 acorn squash
- 2 tsp. honey
- freshly ground black pepper
- 4 thin slices of unsalted butter
- 1/4 tsp. allspice
Directions: Preheat the oven to 350 degrees. Cut the squash in half lengthwise (from stem to tip) and remove the seeds and stringy pulp from the centers of the two halves. Place the halves on a baking sheet, flesh side up. Spread 1 tsp. of honey on each piece of squash, followed by grinding of pepper, two slices of butter a pinch of allspice. Put the baking sheet in the oven and bake until the squash gets very soft and begins to brown. This should take about 45 minutes to an hour. Allow the squash to cool slightly before serving.