Among all pumpkin-like vegetables, the acorn squash tops my list of favorites. I tasted it the first time during a Thanksgiving celebration in my first year as an exchange student. It was love at first bite.
Acorn squash is the easiest thing on earth. One squash is enough for two people and might as well satisfy four.
Wash the squash, cut in half, remove the seeds with a spoon. Then set the halves inside up into a baking tray. Put about 2 Tbsp butter in each squash, sprinkle each half with cinnamon and sugar, put it in the oven and forget about it. Bake squash for 60 minutes at 375 F.
When the cinnamon aroma delightfully fills the air with culinary expectations, I automatically drop into a good mood. After the squash has cooled a bit, serve it in dessert bowls. The squash should feel creamy to the spoon and taste buds.
What a wonderful treasure of nature!