Acorn Squash Now Available

This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.

2 tablespoons butter, plus more for surface
2 medium acorn squash, (about 1 1/2 pounds each)
2 tablespoons light-brown sugar
Coarse salt and ground pepper
Bees Knees Salted Honey
JQ Dickinson Salt (Optional)

1. Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.

2. Halve squash crosswise. Scoop out seeds (feed to the chickens). Slice a small piece off bottom of each squash half just enough to level.

3. Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Drizzle with salted honey and sprinkle flake salt. Serve warm.