2 acorn/butternut squash
1 stick butter
2 tbsp. brown sugar (not granulated)
1 c. walnuts (diced)

Split squash in half. Take out seeds. Place in 1 1/2 inch (or deeper) pan with cavity side down (skin up). Add 1/2 - 3/4 inch of water in pan; place in preheated oven at 425 degrees for 1/2 hour.

While squash is cooking, in small 2 cups or saucepan, melt butter and stir in brown sugar. Add walnuts to thickened brown sugar and butter and cook 10 minutes at low heat. Remove squash after 1/2 hour and drain. Fill upturned squash cavity with walnut butter. Replace in 375 degree oven for 10-15 minutes to glaze. Take out and feast! (Best with fowl.) (Additional ideas: Add cooked and drained bacon/sausage to butter.)