Caramelized Brown Sugar Acorn Squash

1. Prepare the Acorn Squash

Halve each squash from pole to pole and scoop out the seeds. Lightly sprinkle the cut sides with salt. Place the squash halves cut side down in a 13x9-inch baking dish or a large microwave-safe bowl. Cover the dish with plastic wrap or a microwave-safe lid, leaving a small gap for steam to escape. Microwave the squash on high for 15 to 25 minutes, until the flesh is tender and offers no resistance when poked with a paring knife.

2. Prepare the Glaze

In a small saucepan over medium heat, melt 3 tablespoons of unsalted butter. Once melted, add 3 tablespoons of packed dark brown sugar and 1/8 teaspoon of salt. Whisk the mixture until the sugar has dissolved and the mixture is smooth. This will only take a few minutes, so keep an eye on it to prevent burning.

3. Caramelize the Squash

Once the squash is cooked, carefully transfer the halves to a rimmed baking sheet using tongs. Spoon the butter and brown sugar mixture over the cut sides of the squash, making sure to coat them evenly. Position an oven rack about 6 inches from the broiler element and preheat the broiler.

4. Broil the Squash

Place the baking sheet with the squash under the broiler and broil for 5 to 8 minutes, until the tops are bubbly and caramelized. Keep a close watch to prevent burning. When the squash is ready, the tops should be a beautiful, deep brown with a sweet, nutty aroma.