Baked Acorn Squash Rings

(from the Bread & Honey blog: from The Martha Stewart Cookbook)

Ingredients:

1 small acorn squash
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
Coarse kosher salt and freshly ground black pepper
1/3 cup packed dark brown sugar

Preheat oven to 350 degrees F.

Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. (If squash proves too difficult to cut, steam first for a few minutes). Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard.

(Chip looks at me like this the entire time I'm in the kitchen, only pausing his baleful "feed me more" stare occasionally in order to run around in circles frantically while tripping me as many times as possible.)

Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring.

Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.