2 acorn squash
50 ml maple syrup 1/4 cup
30 ml butter, melted 2 tbsp
10 ml orange peel, finely grated 2 tsp
2 ml gingerroot, minced 1/2 tsp
2 ml each salt & pepper 1/2 tsp
50 ml toasted pecans, chopped 1/4 cup
Wash squash and cut in half. Remove seeds and cut each half into 5 wedges. In a large pot of salted water; boil for 7 minutes or until yellow flesh is almost fork tender.
In a small bowl; combine syrup, butter, orange peel, ginger, salt and pepper.
Place squash, skin side down, on baking sheet. Brush with maple mixture and cook in preheated 375 F (190 C) oven for 20 minutes. Turn and cook for 10 minutes longer. Brush with remaining glaze. Sprinkle pecans over cooked squash just before serving.
Serves 10