[font=Arial, Helvetica, sans-serif]2 med. acorn squash[/font]
[font=Arial, Helvetica, sans-serif]6 tbsp. applesauce[/font]
[font=Arial, Helvetica, sans-serif]1 tbsp. soft or melted butter[/font]
[font=Arial, Helvetica, sans-serif]Salt & coarsely ground pepper[/font]
[font=Arial, Helvetica, sans-serif]Cinnamon or apple pie spice[/font]
[font=Arial, Helvetica, sans-serif]Preheat oven to 375 degrees. Partially bake whole, uncut squash in a shallow[/font]
[font=Arial, Helvetica, sans-serif]baking pan until tender enough to cut open easily, about 30 minutes. Remove[/font]
[font=Arial, Helvetica, sans-serif]squash from oven when still quite firm, but easily cut. Slice each in half.[/font]
[font=Arial, Helvetica, sans-serif]Scoop out the seeds and discard. Return the squash halves to the baking pan,[/font]
[font=Arial, Helvetica, sans-serif]cut-side up. Combine applesauce and soft butter and spread over cut surfaces[/font]
[font=Arial, Helvetica, sans-serif]of squash. Sprinkle with remaining seasonings. Return to oven and bake until[/font]
[font=Arial, Helvetica, sans-serif]fork-tender.[/font]
