Preheat oven to 350 degrees F. Cut the acorn squash in half from stem to end; scoop out seeds with a spoon; discard seeds. Place cut side down on a baking dish; pour 2 cups water into the bottom of the dish. Bake until just tender when pierced with a fork, about 30 minutes, adding more water if necessary to keep from burning. Turn the squash cut side up; add 1 tablespoon butter, 1 tablespoon brown sugar, salt, and pepper to each. Bake another 15 minutes.
To eat, stir the brown sugar-butter mixture into the squash, using the hard skin as a bowl.
Serves 4.

Mindi Swanson is the Higganum Village Market Masterand long-time food enthusiast. She has been expanding her extensive collection of cookbooks and culinary-appreciative husbands for over 20 years. The Purple Artichoke Catering Company is her one-woman show, specializing in cocktail parties and informal gatherings. She lives in Higganum with her three children/sous-chefs, and their dog, Noodle/disposer-of-kitchen-experiments-gone-wrong.