2 lbs. baby back ribs
1 med. acorn squash (1 lb.)
2 (18 oz.) jars baked beans
1/4 c. catsup
3 tbsp. maple syrup
2 tbsp. prepared mustard

Cut racks of ribs into 2 rib portions. In large skillet, heat ribs, covered with water, on high heat until boiling. Reduce heat to low and simmer for 40 minutes.

Meanwhile, cut acorn squash into 3/4" wedges. Drain ribs. (Save broth for soup another day.)

Into same skillet, stir in baked beans, catsup, syrup and mustard. Add ribs and squash wedges. Heat to boiling. Reduce to low, cover and simmer until ribs and squash are fork tender, about 20 minutes. Stir occasionally. 4 servings.