Baked Squash with Maple-Pecan Topping

• 1 large acorn squash (1 1/2 lb.), ends trimmed, cut into four 3/4-inch-thick rounds
• 1/2 cup pecan halves (2 oz.)
• 1/4 cup dark brown sugar (1 1/2 oz.)
• 1 Tbs. chilled butter or margarine, diced
• 1/2 tsp. ground cinnamon
• 2 Tbs. maple syrup (preferably Grade B)

1. Place oven rack in center of oven, and preheat oven to 425F.
2. Line 12- x 9-inch rimmed baking sheet with non-stick foil.
3. Season squash with salt and very lightly with pepper, if desired.
4. Arrange squash rounds on foil with larger surface area down.
5. Roast 15 minutes.
6. Pulse pecans, brown sugar, butter, cinnamon, and salt (if desired) in mini food processor until nuts are chopped to pea-size pieces.
7. Transfer mixture to bowl; mix in maple syrup.
8. Turn squash over.
9. Top with pecan mixture.
10. Bake 8 minutes more, or until squash is tender, and topping is hot and bubbling.

acorn, pecan halves, dark brown sugar, butter, ground cinnamon, maple syrup

Taken from www.vegetariantimes.com/recipe/baked-squash-with-maple-pecan-topping/ (may not work)