CANDIED ACORN SQUASH

CANDIED ACORN SQUASH 1 medium acorn squash 2 Tbsp. salted butter 2 Tbsp. brown sugar ½ tsp. cinnamon ½ tsp. nutmeg 2 Tbsp. chopped walnuts Cut acorn squash in half lengthwise; remove seeds and scrap clean. Fill each half with 1 Tbsp. butter, 1 Tbsp. brown sugar, ¼ tsp. cinnamon, ¼ tsp. nutmeg, and 1 Tbsp. chopped walnuts. Place squash halves in a shallow baking dish and fill with enough water to cover the bottom of the dish. Cover with aluminum foil. Bake at 450 degrees 45 - 60 minutes or until fork tender.