Sweet acorn squash in the oven

Ingredients:

• 2 acorn squash, halved (seeds removed)
• 4 tablespoons butter
• 4 tablespoons dark brown sugar
• 1 teaspoon ground nutmeg
• 2 tablespoons raw cane sugar

Preparation:

1. Preheat oven to 220°C.
2. Place the pumpkin on a baking sheet. Spread 1 tablespoon of butter and brown sugar on each half.
3. Add 1/4 teaspoon of nutmeg and salt to each half. Bake until the pumpkin is tender and golden, about 1 hour to 1 hour 15 minutes, basting the pumpkin flesh several times.
4. Sprinkle the edges with raw sugar 20 minutes before the end of cooking. Serve the pumpkin warm.