I mentioned before how much I loved this squash- I grew up on it. It's so sweet and juicy and really lets you enjoy the dessert side of this squash. Plus, it's another dish that hardly requires a recipe and needs little attention. I couldn't find a different between the regular green acorn squash and the gold acorn, so I went ahead and used the gold.
Cut squash in half and scoop out seeds. Place in a baking dish cut-half up with a little water in the bottom. Fill with brown sugar and place butter on top. Depending on how big your squash halves are, you will need more or less. I used a few tablespoons of brown sugar between the two and less than a tablespoon of butter because my cups were tiny. Also, vary the sugar level depending on your taste and diet requirements. Bake at about 375F for roughly 20 minutes. Mainly, bake in hot oven until done. It will have soft and golden flesh that's easy to eat with a spoon. If you're up to it, you can baste the exposed cut parts with the sugar-butter sauce as you bake. It'll turn out just as good without. Just as an aside, I added more sugar after this picture was taken.
Behold my knife skills!