1 (2 lb.) acorn squash
2 sm. apples, cored and cut into 1-inch cubes
2 tbsp. lemon juice
1 tsp. ground cinnamon
1/4 c. maple syrup
2 tbsp. apple juice concentrate, thawed
1 tbsp. + 1 tsp. tub butter
1 oz. pecan halves
2 tsp. brown sugar

With fork, prick acorn squash in several places. Place on a paper towel, microwave on HIGH 3 minutes until skin can be pierced. Cut off ends of squash and discard. Cut squash crosswise into 4 equal rings. Remove seeds and arrange rings in 11x7 baking pan. Sprinkle with lemon and cinnamon.

Combine syrup, juice and butter; pour over squash and apples. Microwave on HIGH 6 minutes; top with pecans and sugar. Microwave 4 minutes.