As I got older I made friends with squash. I have always like yellow and zucchini squashes. But I needed a little encouragement to like the thicker skinned ones. Now I really like to oven roast them as in this recipe. The sweetness that developed from the carmelization on the skin is wonderful.

• 3 Acorn Squash
• 3 teaspoons Honey
• 1 teaspoon Sea Salt
• 1/4 teaspoon Black or Red Pepper
• 1 teaspoon ground Ginger
• 1/2 teaspoon ground Nutmeg
• 1/2 teaspoon ground Allspice
• 2 tablespoons Butter

Preheat oven to 375 F.

Cut the squash  in half so that it will sit even in the baking dish. Scoop out seeds. (You can save these and roast them as in my Spicy Roasted Pumpkins Seeds.) Arrange the squash cut side down in the baking dish. Bake for 30 minutes.  MIx the remaining ingredients in a mixing bowl. Set aside. Turn the squash over and spoon the mixture into the hollowed out seed cavities.  Bake for an additional 35 minutes or until it is fork tender. Place the squash in soup bowls and serve hot.