Squash - Preheat oven to 400F and line a baking sheet with nonstick foil for easier cleanup, and lightly spray the foil with cooking spray; set aside.

Scrub and slice two acorn squash horizontally (you can do it vertically down the grooves of the squash but for presentation in this recipe I prefer horizontal), scoop out the seeds and either save them to roast if you don't opt for pumpkin seeds or discard them. Tip - Make sure the slices are 1/2-inch wide and not thicker so the squash cooks in the indicated timeframe.

Place it on the prepared baking sheet, scattered about evenly; set aside.

Melt the butter in a microwave-safe bowl or glass measuring cup.

Add 4 tablespoons of the brown sugar, then zest the orange (taking care just to use the orange and not the white pith which is bitter) adding the zest to the butter, halve the orange and squeeze in the juice, and then add all remaining ingredients except the pom arils or sage leaves, and stir to combine.

Slowly and carefully pour this mixture over the squash, sprinkle with the remaining 2 tablespoons brown sugar, and bake for about 12 to 15 minutes, or until fork tender. Make sure to check a couple pieces for doneness. All squash will cook at slightly different rates so bake until yours is done if using another variety or even acorn since it varies.

Optionally garnish with pom arils and toasted sage leaves. Toast them by simply adding them to a dry skillet (or with 1 tablespoon olive oil if you want to fry them rather than toast them) and cook them over high heat for a couple of minutes, watching them closely since they're prone to burning and keep shaking your skillet or moving them around with a soft spatula.

Seeds, optional - Make sure either the acorn squash seeds or pumpkin seeds are cleaned and dried.

Place the seeds in a small bowl, add all the other ingredients, toss to combine, and scatter them on a baking sheet.

Bake for 3 to 5 minutes, or until just toasted. Watch them carefully since they're prone to burning.