Quick Roasted Acorn Squash

This came from America's Test Kitchen.  It doesn't count as a vegetable, it is like candy.  And I like candy.

Ingredients
1 medium acorn squash
2 TBSP. butter, softened
2 TBSP. brown sugar (they suggest dark brown)
Kosher Salt

Method
1. Cut acorn squash in half pole to pole. (Be careful when you do this, it can be tricky.) Sprinkle cut sides with kosher salt. Place squash cut sides down in glass baking dish. (Whatever size will fit the squash, but also fit in the microwave.) Add 1/4 c. water. Cover with 2 sheets of saran wrap and poke 4 vent holes. Place in microwave and cook for 15-30 minutes or until tender.
2. While squash is cooking, mix together softened butter and brown sugar. Move oven rack up to 6" below the broiler.  Turn the broiler to high.
3. When squash is cooked use tongs to transfer to a lined baking sheet.  Crumble butter/sugar mixture equally over squash halves.
4. Place under broiler until sugar is carmelized.  You may need to take it out halfway and respoon the butter/sugar on the top of the squash since it will all melt into the middle.
5. Let cool a few minutes and then eat.