Acorn Squash With Brown Sugar

1. Sprinkle squash halves with salt and place, cut sides down, in 13 by 9-inch baking dish or arrange halves in large bowl so that cut sides face out. If using Pyrex, add 1⁄4 cup water to dish or bowl. Cover and microwave until squash is very tender and offers no resistance when poked with paring knife, 15 to 25 minutes. Remove baking dish or bowl from microwave and set on clean, dry surface (avoid damp or cold surfaces).
2. While squash is cooking, adjust oven rack 6 inches from broiler element and heat broiler. Melt butter, brown sugar, and 1⁄8 teaspoon salt in small saucepan over low heat, whisking occasionally, until combined.
3. Using tongs, transfer cooked squash, cut side up, to rimmed baking sheet. Spoon portion of butter mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Serve immediately.

ACORN SQUASH WITH ROSEMARY-DRIED FIG COMPOTE
While squash is cooking, combine 1 cup orange juice, 4 chopped dried black figs, 1 tablespoon dark brown sugar, 1⁄2 teaspoon minced fresh rosemary, 1⁄4 teaspoon pepper, and 1⁄8 teaspoon salt in small saucepan. Simmer over medium-high heat, stirring occasionally, until syrupy and liquid is reduced to about 3 tablespoons, 15 to 20 minutes. Stir in 1 tablespoon unsalted butter. Substitute fig compote for butter mixture.