Squash is very expensive, since it tends to be sold by weight and they tend to be heavy, so I decided to cut back this year and go with an acorn squash for Thanksgiving. I haven't cooked one in years, and I looked around for a recipe, to make sure I got the time and temperature right. I typically eat my squash/sweet potatoes and pumpkin without sweetening them, but this recipe really caught my eye, since I enjoy using brown sugar in my cooking. I haven't tried the recipe yet, but it's pretty straightforward, I can't imagine it wouldn't work, although I do agree with one comment, which is to cut the squash inside in a criss cross pattern, so the butter and brown sugar can work their way inside, for more even flavoring. Here's the link, in case anyone else would like to try making it.