1 small acorn squash for every 2 people
1 firm pear per squash
1 Tbsp grass-fed ghee for each squash half
A sprinkle of cinnamon for each squash half
With a large, sharp knife, cut each squash in half lengthwise. If they roll a bit on the cutting board once cut, slice a small amount off the bottom to stabilize it.
Scoop out the seeds and membrane and discard
Thinly slice pears and arrange 4-8 slices inside each cavity, depending on the size of the squash
Place the squash in a baking dish and place a tablespoon of butter or ghee on each one.
Sprinkle with cinnamon and place in the oven.
After about 20 minutes, remove the baking dish and baste the squash with the butter that is melted inside. (You’ll have to ease a brush gently between the pears)
Roast until the squash is tender, about 50-75 minutes depending on the size.