Preheat oven to 375 degrees F.
Cut squash in half lengthwise (from stem to end). Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half. Score the insides of each half several times with a sharp knife.
Add 1 tablespoon of butter, 1 teaspoon of honey, honey (maple syrup or hickory syrup), 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each squash half.
Place each half in a large baking pan, cut side up.
Add about approximately 1/4-inch of water to the bottom of the baking pan so that the skins do not burn and the squash does not get dried out.
Bake approximately 1 hour or until tender when flesh is poked with a fork. Remove from oven and let cool a little before serving.
Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas of the baked squash.
Makes 2 Servings.
Baked Acorn Squash Recipe: https://whatscookingamerica.net/vegetables/bakedacorn.htm