4 med. acorn squash
2 tbsp. butter
Salt & pepper to taste
1/2 tsp. ginger
2-3 c. chicken stock
1/2 c. brown sugar
1/4 c. Cointreau (optional)
1/4 c. black walnuts, finely chopped

Preheat oven to 350 degrees. Wash squash but do not peel. Split in half and remove seeds. Coat the insides thickly with butter and sprinkle with salt and pepper and ginger. Place squash upright in shallow baking pan with about 1" of warm chicken stock in the bottom. Bake for 45 minutes. Combine sugar, Cointreau and nuts. Sprinkle mixture over squash and return to oven for 25 to 30 minutes, or until squash is born and very tender. Serve hot. Serves 8.