Maple-Ginger Squash

 

1

large acorn squash (2 lb)

1/4

teaspoon salt

2

tablespoons maple-flavored syrup

2

teaspoons butter or margarine, melted

1

teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger

• 1 Heat oven to 400°F. Cut squash lengthwise into quarters; remove seeds and fibers. In ungreased 13x9-inch (3-quart) glass baking dish, place squash, cut sides up. Sprinkle with salt. In small bowl, mix remaining ingredients; drizzle over squash.
• 2 Bake about 45 minutes or until tender.