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Prep: Preheat oven to 400°F (204°C).
Cut: Using a sturdy, sharp chef’s knife, cut the acorn squash in half.
Scoop: Use a spoon to scrape the seeds and stringy bits out of the inside.
Cook: Brush the insides with oil or melted butter, optionally sprinkling with salt, pepper, herbs, brown sugar, or maple syrup. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
Serve: Serve warm in the shell, stuff with veggies or wild rice, or scoop out the flesh for salads and soups.