I try to keep acorn squash on hand during the winter months. If I am baking something, I can slip it in the oven and have an easily prepared veggie to go with whatever meat we would be having for supper. It will be done in about half an hour. You can double the sauce if you need more to cover the squash.

Baked Orange and Acorn Squash
2 large acorn squashes, washed
1/4 cup butter, melted
1/3 cup orange juice
1/2 cup brown sugar
Cut acorn squash in half. Remove seeds and membranes. Place cut side down in shallow baking pan. Add 1 inch water. Bake, uncovered, at 400 F, for 30 minutes or until tender. Remove squash from baking dish. Cut in quarters. Place in 9 by 13 inch baking dish. Combine butter and orange juice. Pour over squash. Sprinkle with brown sugar. Return to oven. Bake 10 minutes. Garnish with orange slices, if desired. Serves 8.