1/2 acorn squash for each serving
3 Tablespoons brown sugar (per 1/2)
1 Tablespoon butter (per 1/2)
1 rasher bacon (per 1/2) OR
1 partially cooked link sausage (per 1/2)
Nuke acorn squash for 2-3 minutes to make easier to cut in half.
Choose cutting point that allows squash to sit level OR make a 'nest' of crumpled aluminum foil to hold the squash level during baking.
Scrape out the seeds (and save for drying and roasting see Snacks - Savory - Toasted Pumpkin Seeds) and strings.
Place squash cut side up on baking sheet (with 'nests' if necessary).
Place 3 Tablespoons brown sugar and 1 Tablespoon butter in each half.
Place a rasher of bacon or link sausage in the center hollow with the brown sugar and butter.
Place in a preheated 350º F and bake until soft, about 1 hour.