We've been roasting acorn squash for ages by halving them, de-seeding and filling them (in most cases with butter / garam masala / dried red chili / brown sugar) and baking them at 400 for approx. 1h and they turn out great every time. While looking at new variations of fillings (apples/cheddar/nuts...mmmm) I've noticed that pretty much everyone starts off by cooking the squash cut-side down for 30 minutes or so with a bit of water, before flipping them and then filling them to cook them for the rest of the time.
Is there any advantage that cooking them with the cut side down first has? Since there's water around, they wouldn't really brown the cut side, so it seems like they only are being pre-"steamed" that way?
I'm probably overthinking this, but since really 95% of the recipes call for going this way, I was hoping to find some answers!
Thanks a lot and sorry if this is a very trivial question to ask :-) .