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Acorn Squash with Caramel Sauce

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

Cut squash in half; remove and discard seeds. Sprinkle cinnamon over
squash. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan;
add 1/2 in. of hot water. Bake, uncovered, at 350° for 30
minutes. Drain water from pan; turn squash cut side up and dot

Printed from tasteofhome.com Sep 5, 2008

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Acorn Squash with Caramel Sauce cont.

with butter. Bake 15-20 minutes longer or until tender. 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.

Yield: 6 servings (4 cups sauce).