Harvest Acorn Squash

1 medium acorn squash
2 tablespoons butter
2 tablespoons brown sugar
1 sprig thyme
salt and pepper

1. Preheat oven to 375 degrees.
2. Roast squash whole on a roasting pan until tender, about an hour.
3. Remove from the oven and allow to cool to the touch. Slice in half and scoop out seeds.
4. Spoon 1 tablespoon of butter and brown sugar into each cavity, along with a few thyme leaves and a pinch of salt and pepper.
5. Spoon butter over squash as it melts. Slice into smaller portions if desired and serve.

Makes 4 servings