• Cut acorn squash
• 1 t. butter or margarine
• 1 t. brown sugar
• Dash of salt and pepper

Cut acorn squash in half and remove seeds and fibers. Place a teaspoon of butter or margarine, a generous teaspoon of brown sugar and a dash of salt and pepper in the center of each squash half.

Place each half on a square of Reynolds Wrap and seal tightly. Place on a shallow pan and bake in a moderately hot oven ( 400°) for 3/4 hour for small squash. One hour or longer for large squash. Butternut and hubbard squash may be baked in the same way. This foil method of baking squash brings out the full flavor of the vegetable. Lets it bake without drying out. Serve at the table right in the foil.