I finally cut open that acorn squash from the market to try a recipe from Moosewood Restaurant Simple Dinners. (Mom and Dad, remember going to Moosewood when we visited Ithaca?)

As recommended, I scooped out the seeds, sliced it up and baked the slices at 400 for 15 min in a buttered pan. Once they started browning, I flipped them over, added *more* melted butter, brown sugar and cinnamon, and baked for an additional 5 min.


This is far from the best picture in the world (even Photoshop couldn't help me here). But you can see that at places on the squash where there was lots of butter, the brown sugar melted and got all yummy....but where there wasn't enough, it just sat there and got crusty. Crusty brown sugar? Not nearly as nice as melty and all yummy.

Moral of the story: Use more butter. Am I my grandmother's grandchild, or what?