Instructions: Split squashes lengthwise, scoop out seeds, and place cut side up in a shallow baking pan containing about 1/4 inch of water. Sprinkle each squash half equally with the sugars, nutmeg and salt. Drizzle with butter. Bake at 350 degrees for 1 hour; if using a convection oven, lower temperature to 325 degrees and check after 30 minutes; if browning too rapidly, cover loosely with aluminum foil until squash are cooked through and tender. Microwave preparation is not recommended.

Variations: If you have available fresh herbs such as curly parsley, tarragon or thyme, finely chop enough leaves - avoiding stems as much as possible - to make 1 heaping tablespoon. Prepare the squash as directed with the sugars, nutmeg, salt and butter. Sprinkle chopped herbs and bake covered with foil for the first half of cooking.

For another variation, sprinkle each cooked herb-coated squash half with 1 tablespoon crumbled blue cheese or thin slices of a creamy melting cheese such as Muenster. Place under the broiler just until cheese softens and begins to show signs of browning.

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