During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

Acorn squash is a wonderful companion to your holiday feast. The brown sugar used in this recipe gives the squash a beautiful golden color and tastes delicious. Serves six.

Ingredients:

3 acorn squash
1 1/2 tablespoons butter, melted
salt and pepper to taste
1-2 cups light brown sugar

Directions:

Preheat oven to 400°. Cut each acorn squash lengthwise in half (from tip to stem) then scoop out seeds and strings. When halved, cut off 1/4-in. of the base so the squash can be plated without tipping. Place halves, cut side down, on a greased baking pan and roast until tender but still firm, about 20-25 minutes.

When acorn squash is cooked, remove from oven. Reduce heat to 350°. Carefully turn squash over and score the flesh gently with a sharp knife. Brush tops and cavities with melted butter. Sprinkle each cavity with about 1/4 cup of brown sugar. Season each squash with a pinch of salt and pepper. Return squash to oven and bake until topping begins to brown, about 20 minutes.

Coming tomorrow: Wine Pairing Suggestions