Baked Acorn Squash

Baked acorn squash, at least the way I fix it, is really more of a dessert than anything.  Each squash will yield you two servings as the halves of the squash will become a "bowl" of delightful flavor.

Ingredients:
1 acorn squash, cut in half length wise with the seeds scooped out
4 tablespoons of butter, plus more to coat the pan
4 tablespoons of brown sugar
Mini marshmallows

Directions
Preheat your oven to 425.  While you're waiting on it to warm up, coat a rimmed cookie sheet with butter.  Slice a thin piece off the bottom center of your acorn squash halves so they'll stand up flat when you flip them over

Lay the squash cut side down on the baking pan.  Bake for 20-25 minutes (maybe more, depending on how big your squash is) or until you can easily insert a fork into the flesh when you flip on over.

Turn the squash over (I use tongs, but I've used oven mitts, spatulas, and any number of other things in the past) so the cut side is now up.  In the hollow of the squash, put the butter and the brown sugar and fill the rest of the cavity with marshmallows, mounding it slightly.  Bake an additional 10-15 minutes or until the marshmallows start to brown (or burn, if you like them that way.)

Take them out and put them on plates or in bowls and serve with spoons.  It's best to let them cool for a few minutes before eating as hot marshmallow to the roof of the mouth is extremely painful.

Enjoy!