Steamed Acorn Squash

Pour water into a large pot or Dutch oven; place a steamer basket inside the pot and bring to a boil over high heat.

Meanwhile, slice squash in half lengthwise, twisting the squash to open. Use a large spoon to remove and discard the seeds and stringy membranes.

Place the squash halves, skin-side up, in the steamer basket; cover and steam until fork-tender, about 20 minutes. Remove the squash halves from the steamer and invert onto 2 plates. Brush the squash flesh with butter and sprinkle with salt and pepper.