3 med. acorn squash
1/4 tsp. cinnamon
1/8 tsp. black pepper
2 tbsp. brown sugar
1 tbsp. butter, unsalted
12 whole cloves

Wash the squash. Split in half lengthwise and scrape out the seed. Combine the remaining ingredients. Place the mixture in each squash cavity. Stick a whole clove in the ends of each half. Place the squash in a large pan about 4 inches deep. Pour 1 inch boiling water around the squash. Cover each squash half with foil. Cover the pan tightly and steam over medium heat 20 minutes or until the squash is tender. Yield: 6 servings.