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From Our Kitchen

Brown Sugar Acorn Squash

Makes 4 servings

2   acorn squash — washed, cut in half
1/4  pound butter, unsalted
2  ounces fresh sage
1/2  cup brown sugar
1  teaspoon Hungarian paprika
1  tablespoon salt
1  pinch pepper

Place squash halves open side up on parchment lined sheet trays. Meanwhile, melt butter in a sauce pan and infuse with chopped sage. Brush squash with infused butter and sprinkle with brown sugar, paprika, salt, and pepper. Roast squash at 375*F until sugars have caramelized and squash is fork tender.