Sweet roasted acorn squash
Sunny uses acorn squash but you could use butternut squash or pumpkin.
1) Assemble acorn squash on a baking tray. Place 15g of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
2) Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.