Baked Acorn Squash With Walnut Oil and Maple Syrup

• 2 acorn squash
• 2 tablespoons maple syrup
• 2 tablespoons walnut oil
• Freshly ground nutmeg
• Ground walnuts

1. Preheat the oven to 350 degrees.
2. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half.
3. Cut in half, and scoop out the seeds and membranes.
4. Cover a baking sheet with foil.
5. Stir the maple syrup and walnut oil together in a bowl, then brush over the cut surfaces of the squash.
6. Sprinkle with a very small amount of ground nutmeg.
7. Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup.
8. When the squash is tender, brush once more, then spoon a tablespoonful of finely chopped walnuts into each cavity and return to the oven for 5 to 10 minutes, until the walnuts are toasty.
9. Remove from the heat.
10. Serve hot or warm.

acorn, maple syrup, walnut oil, freshly ground nutmeg, ground walnuts

Taken from cooking.nytimes.com/recipes/1012873 (may not work)