Acorn Squash With Caramel Sauce

• 3 medium acorn squash
• 3/4 teaspoon ground cinnamon
• 2 tablespoons butter
• 2 cups packed brown sugar
• 2 cups maple pancake syrup
• 1/2 cup butter, cubed
• 1/2 cup heavy whipping cream

1. Cut squash in half; remove and discard seeds. Sprinkle cinnamon over squash. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350u0b0 for 30 minutes.
2. Drain water from pan; turn squash cut side up and dot with butter. Bake 15-20 minutes longer or until tender.
3. Meanwhile, for sauce, in a large saucepan, bring brown sugar and syrup to a boil. Reduce heat to medium; cook until sugar is dissolved. Stir in butter until melted. Add cream. Remove from the heat. Serve with squash. Refrigerate leftover sauce.

acorn squash, ground cinnamon, butter, brown sugar, maple pancake syrup, butter, heavy whipping cream

Taken from www.tasteofhome.com/recipes/acorn-squash-with-caramel-sauce/ (may not work)