Winter Squash with Brown Sugar
Cut an acorn or butternut squash in half and scoop out the seeds. Cut into quarters and steam for about 8 minutes. Drain and let cool. Melt 6T unsalted butter, combine with 2T brown sugar and a pinch of cinnamon, ginger and mace stirring until the sugar dissolves. Brush brown sugar mixture onto wedges of steamed squash and grill until light brown on the surface and tender inside, about 8-10 minutes.