4 sm. acorn squash
1/4 c. butter, melted
1 tsp. seasoned salt
1/2 tsp. dried thyme leaves

Preheat oven to 400 degrees F. Scrub squash; have squash lengthwise; scoop out seeds and stringy pulp. Arrange halves, cut side down, in shallow baking pan. Add hot water to measure 1/2 inch.

Bake squash, uncovered, 30 minutes. Meanwhile, combine butter, salt and thyme. Turn squash cut side up; brush with butter mixture. Add water to pan if necessary. Bake, uncovered, 30 minutes longer. Makes 8 servings.