Roasted acorn squash photo by Alison Shaw

From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen

2 acorn squash
1/2 cup cranberries
4 Tbsp. butter (1/2 stick)
1 Tbsp. fresh sage, stemmed and trimmed
1/2 tsp. sea salt
1/8 tsp. black pepper
Dash hot sauce
1/8 tsp. nutmeg
1/4 tsp. orange zest

Preheat oven to 375°.
Cut squash in half. Use a large spoon to scoop out seeds and membrane.
Set, cut side up, in a shallow baking pan.
Pour water in the pan to come 1/2″ up the side of the squash.
Add cranberries to food processor and pulse until berries start to break up.
Add butter, sage, salt, pepper, hot sauce, nutmeg and orange zest, continuing to pulse until incorporated.
Spoon an equal amount of the butter mixture into each cut squash half.
Bake 45 minutes, rotating the pan once. The cut surface of the squash should be caramelized to a rich golden brown and the outside should be soft to the touch.