I'm not a huge fan of vegetables. These acorn squash were pretty good, though - something I would eat again. I found the recipe in the Better Homes and Gardens Cookbook.
1 medium acorn squash (about 1.25 pounds)
3 tablespoons packed brown sugar
2 tablespoons butter or margarine, melted
1/2 teaspoon finely shredded orange peel (optional)
1/8 teaspoon ground cinnamon or ground nutmeg
Cut squash in half lengthwise; remove and discard seeds. Arrange the squash halves, cut sides down, in a 2-quart baking dish. Bake in a 350˚ oven for 45 minutes. Turn squash halves cut sides up.
Meanwhile, in a small bowl stir together the rest of the ingredients. Spoon into center of squash halves. Bake for 20 to 25 more minutes or until squash is tender.
Top with coarse salt.