6 whole acorn squash
3/4 tsp. cinnamon
3/4 tsp. ginger
3/4 tsp. mace
6 Tbs. butter or margarine, melted
1 Tbs. cider vinegar
6 Tbs. maple syrup**
Preheat oven to 350F. Split each squash in half lengthwise; scoop
out and discard seeds and fiber from centers. Slice a thin piece
from each bottom so they will rest flat in the pan. Place squash
in a shallow baking dish. Mix spices together and sprinkle over
squash. Mix melted butter with vinegar; drizzle over squash.
Add 1/2 Tbs. maple syrup to each cavity. Cover dish with foil
and bake for 1 and 3/4 hours. Remove foil; baste. Return to oven
for 10 minutes. Serves 12.
**If you can't get maple syrup in your area, you can substitute
pancake syrup, or sprinkle the squash with brown sugar before drizzling
with the butter mixture.
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