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Maple Nut Acorn Squash
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3 acorn squash
1/4 c. margarine or butter
1/4 c. firmly packed brown sugar
2 tbs. Maple-flavored syrup
1/2 c. coarsely chopped walnuts
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Heat oven to 350 degrees. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch thick pieces. Arrange in 13x9-inch (3 quart) baking dish; cover. Bake for 35 to 40 minutes or until squash is nearly tender.
In small saucepan, melt margarine. Stir in brown sugar, syrup and walnuts; cook over medium heat just until sugar dissolves. Spoon walnut mixture over squash and continue baking an additional 10 to 15 minutes or until squash is tender. 12 serving
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