Maple Glazed Acorn Squash
|Acorn squash||2 Small|
|Water||1⁄2 Cup (8 tbs)|
|Maple/Maple-flavor syrup||1⁄2 Cup (8 tbs)|
|Cinnamon||1⁄4 Teaspoon, ground|
1. With fork, pierce skin of each acorn squash; place squash in microwave oven and heat at high (100% power) 1 to 2 minutes to soften for easier cutting. Cut each squash in half; scoop out and discard seeds.
2. In 13" by 9" baking dish, place squash cut side down. Add water; cover dish tightly with vented plastic wrap. Cook at high 12 to 15 minutes until squash is almost fork-tender, rotating dish a half turn after 8 minutes. Turn squash cut side up.
3. Place butter or margarine in small bowl; cover with large plate. Cook at high 1 minute or until butter melts. Stir in maple syrup, salt, cinnamon, and pepper. Brush syrup mixture on cut edges and inside cavities of squash. Pour remaining syrup mixture into cavities. Cover dish with waxed paper. Cook at high 5 to 8 minutes until squash is tender.