Preheat oven to 350 F.
Steam-bake the acorn squash by cutting it in half. (At this point you can scoop out the seeds and save them to roast them, or you can bake the seeds with the squash, as I did, and then roast them. Either way works.)
Place the squash halves cut side down into a glass baking dish with about 1 cup of water. Cover tightly with foil and bake at 350 F for an hour.
Let cool slightly before handling...these babies are HOT!
Flip the halves over and scoop out the seeds. Add a dollop of butter to each half.
Add a dollop of brown sugar to each half.
Take your spoon and start to scoop the flesh out and mix together the butter and brown sugar within the squash shell. Scrape out as much of the flesh as you can. Sprinkle with a little cinnamon, nutmeg or cloves for some extra flavor.
Continue until its all mixed up and ready to serve.
Leave behind the empty shell. Toss it into your compost, if you have one! And you'll have 1 less bowl to clean.
Serve Roasted Sweet Acorn Squash as side dish.