2 acorn squash
Salt & pepper to taste
1/2 c. packed brown sugar
1/4 c. butter
2 tbsp. water
Nutmeg

Cut squash crosswise into 1" slices. Remove seeds. Arrange in single layer in shallow greased baking pan; season to taste with salt and pepper. Cover and bake until almost tender, about 30 minutes. In saucepan, combine brown sugar, butter, water and nutmeg. Stir and cook until bubbly. Spoon over squash. Bake uncovered about 15 minutes, then until squash is tender, about 10 to 15 minutes more. Place squash in serving dish; spoon sauce over top. Makes 4 to 6 servings.