6 T butter
2½ T brown sugar
½ t chinese five-spice powder
¼ t coarse salt
2 large acorn squash quartered lengthwise and seeded
Preheat oven to 500, rach in upper third of oven. Line baking sheet with parchment. Melt butter until foamy, let foam subside and cook just until the butter turns golden. Remove from heat and stir in brown sugar, spice and 1/4 c water. Cook over low heat until syrupy. Pierce the squash flesh with a fork. Dip each squash into glaze to coat then place cut side down on the pan and roast for 12 min. Remove from the oven, flip the squash slices over and brush with more glaze. Roast until tender and deep gold, about 10 more minutes.