Although acorn squash is considered a winter squash, it is usually available year round. Look for golden acorn squash, which is similar in all respects to the typical green acorn squash, but its shell has a dramatic pumpkin color.**Maple Glazed Acorn Squash**
1 large acorn or golden acorn squash
1/4 cup water
2 T pure maple syrup
1 T butter, melted
1/4 tsp ground ginger
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Preheat oven to 375°F.
Cut stem and blossom ends from squash. Cut squash crosswise into 4 or 5 equal slices. Discard seeds and membrane. Place water in 13X9-inch baking dish. Arrange squash in dish; cover with foil. Bake 30 minutes or until tender.
Combine maple syrup, butter and ginger in small bowl and mix well. Uncover squash, pour off water. Brush squash with syrup mixture, letting excess pool in center of squash rings.
Return to oven, bake 10 minutes or until syrup mixture is bubbly.
