Baked Acorn Squash

1 whole acorn, butternut, or banana squash
2 tablespoons butter
2 tablespoons brown sugar
1/8 teaspoon salt

Preheat oven to 400:F. Halve squash and remove the seeds. Melt a very
small portion of the butter (about a sixth), brush each half of the squash
with the butter, sprinkle with salt and place flat side down in a baking
dish. Bake for about 45 minutes. Check with a fork to see if it glides
gently through the flesh. Turn right side up, divide the rest of the
unmelted butter evenly, place in cavity and sprinkle with the brown sugar.
Return to oven for 5 minutes. Serve immediately.

Description: "Baked, buttery and sweet winter squash."
Source: "Earth Kitchen Cookbook by Dee Bell"

Per serving: 136 Calories (kcal); 11g Total Fat; (74% calories from fat);
trace Protein; 9g Carbohydrate; 31mg Cholesterol; 254mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates

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