Divide the pumpkin and scrape out the seeds. Fill the hollowed halves with 1 tablespoon each of butter and brown sugar. Preheat oven to 180-200°C and fill a grease pan with water. Bake the prepared acorn squash on the rack or in the baking dish for 30-40 minutes, depending on the size. Simply spoon out and serve with raspberry jam if desired.
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