2 med. acorn squash (or butternut)
2 tbsp. butter, melted
Nutmeg, salt and pepper to taste

Preheat oven to 400 degrees. Scrub Acorn squash (I prefer butternut). Cut in half lengthwise, scrape out seeds and stringy portion. Place cut side down in lightly greased pan. Bake for 45 minutes. Remove from oven. Brush with melted butter, add seasonings. Return to oven and bake 15 minutes longer. (Other herbs may be used like Season-all, and basil leaves. For a gourmet touch, add 2 slivered filberts for the last 15 minutes of baking.)