Wash and dry the squash, then carefully (but with some muscle!) cut in half along the ribs, lengthwise.
With a spoon, scrape the seeds and pulp from each half; discard (or wash, dry, and roast the seeds with seasoning!)
Spread the butter over the flesh of each half, then sprinkle with the sugar, salt, and cayenne.
Place on a lined cookie sheet or in a baking dish with cut sides up.
Bake for 50-60 minutes, or until tender when pierced with a fork or pairing knife.
Acorn Squash usually range in size from 1 1/2 to 2 pounds. Most of the ones I find are 1 1/2 lbs. and my cooking time reflects that. If your squash is larger, you might need to extend the cooking time.