Soft Baked Acorn Squash: 5 Simple Steps to Delight -

This water bath method produces perfectly soft, spoon-tender acorn squash every time.

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Preheat oven to 350°F (175°C). Wash, dry, and carefully cut each squash in half lengthwise along the ridges. Scoop out and discard the seeds and stringy pulp.
Place the squash halves cut side down on a shallow baking sheet. Add enough water to reach about 1/4 inch up the sides to create steam during baking.
Bake for 35–40 minutes or until the squash is soft and the skin can be pierced easily with a fork.
Carefully drain the hot water and flip the squash halves over. Place 1 tablespoon of butter and 1 tablespoon of brown sugar or maple syrup in each cavity. Season with a pinch of salt and pepper.
Turn the oven to broil. Broil the squash for 3–5 minutes, watching closely until the glaze melts, bubbles, and lightly caramelizes.
Remove from the oven and serve warm, spooning the melted glaze over the squash flesh.