Carmelized Acorn Squash

Caramelized Acorn Squash (link to Ina's recipe)
4 lbs acorn squash
6 tablespoons unsalted butter, melted
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cinnamon-sugar

Preheat the oven to 400 degrees F.

Cut acorn squash in half, scoop out seeds, and cut into wedges falling natural shape of squash.
Peel skin and place all wedges into a large bowl.
Pour melted butter over wedges and toss to coat.
Place wedges onto parchment-lined baking sheet and evenly distribute brown sugar mixture, turning wedges over and coating underside, as well.
Roast for 30 to 45 minutes, until the squash is tender and the glaze caramelizes.
While roasting, turn the squash over half way through to be sure it browns evenly.
Enjoy!