Source: Spiral Path Farm (http://www.spiralpathfarm.com/acorn_squash.html)
If the current fast permits dairy, substitute butter for the vegan margarine.
1 Acorn squash
1 tbsp vegan margarine (I use Earth Balance)
2 tbsp brown sugar
2 tsp maple syrup
dash of salt
Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
Coat the inside of each half with 1/2 a Tbsp of margarine. Add a dash of salt, 1 Tbsp brown sugar to the cavity of each half. Dribble on 1 tsp of maple syrup to each half.
Bake in oven for 1 hour, until the squash is very soft and tops are browned. Do not undercook. When finished, 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.