BAKED ACORN SQUASH WITH MAPLE SYRUP AND BALSAMIC VINEGAR (for eight)
4 acorn squashes, or other winter squashes (butternut or turban, for example), about 6 pounds total, halved lengthwise and seeded
½ cup maple syrup
¼ cup balsamic vinegar
2 tablespoons fresh lemon juice
8 teaspoons unsalted butter
freshly ground nutmeg for sprinkling
1. Preheat the oven to 375*. Place the squash halves, cut side up, in a large baking dish. In a small bowl, stir together the maple syrup, vinegar and lemon juice. Using a pastry brush, brush some of the mixture over the cut surfaces of the squashes.
2. Bake for about 20 minutes, then brush the squashes again with the maple syrup mixture. Divide any remaining mixture among the squash cavities and add 1 teaspoon butter to each. Sprinkle nutmeg lightly over the squashes.
3. Return to the oven and bake until the squashes are tender when pierced with a knife, about 25 minutes longer. Serve warm.