This time of year, sweet pumpkins and squashes are plentiful. One of the smallest squashes makes a perfect individual serving.

With its dark green skin and distinctive ridges, the acorn squash bears a slight resemblance to – yes — an acorn, but it’s also known as pepper squash and Des Moines squash. Whatever you call it, this squash is a good source of vitamin C and fiber.

Some people like the squash baked simply with butter or oil, salt and pepper. But baked with a warm spice such as cinnamon, the acorn squash can be a delicious side dish at your Thanksgiving table.

This recipe calls for butter and brown sugar as well, which makes it seem like you are getting away with eating dessert in the middle of dinner. Any sweetener can be substituted for the brown sugar. Look for maple syrup, agave or honey in your pantry.

Cooking takes close to an hour, but the preparation requires just minutes. After baking, the inside flesh is an attractive yellow-orange and will be fragrant from the seasonings. You can even eat the skin.

Try this winter squash for an easy-kine side dish for the holiday or any time during the season.

BAKED ACORN SQUASH

• 1 acorn squash
• 2 tablespoons butter
• 2 tablespoons brown sugar (substitute agave, honey or maple syrup)
• 1 teaspoon cinnamon (substitute pumpkin pie spice, nutmeg or garam masala)

Heat oven to 350 degrees. Wash outside of squash thoroughly so you can eat the skin.

Using the sharp end of a knife, spear middle of squash and cut in half from stem to end. You do not need to remove stem. Use spoon to remove seeds; discard or reserve to make roasted seeds.

Place halves on foil-lined baking pan, cut side down; bake 30 minutes. Remove pan from oven and flip squash. Add 1 tablespoon butter to indentation in each half. Sprinkle with brown sugar and cinnamon.

Bake until tender, about 20 to 30 minutes. Serve hot or at room temperature. Serves 2 as a side dish.

Approximate nutritional information, per serving: 250 calories, 12 g fat, 8 g saturated fat, 30 mg cholesterol, 100 mg sodium, 37 g carbohydrate, 40 g fiber, 13 g sugar, 2 g protein.

”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.