1 acorn squash
2 pats butter
2 tsp. honey (or syrup or brown sugar)
cinnamon, salt & pepper
Preheat oven to 400'. Cut that squash in half lengthwise, scoop out seeds and pulp*. Put them up in a lined baking dish. Put some butter and honey in those things and get some cinnamon up in there. Bake for an hour.
* Don't throw out the seeds- toast them like pumpkin seeds. Separate them from the pulp and rinse them off in a colander. Let them dry out on a paper towel while your squash is baking. When the squash is done, lower the oven to 350'. Spread the seeds out on a cookie sheet and season with a little salt. Bake for about 10 minutes. Keep an eye on them and take them out just when they start to get a little color. I devoured mine before I thought to get a picture.
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