2 acorn squash, about 1 1/2 lbs. each
3 tbsp. butter, melted
4 tbsp. almond liqueur, divided use
3 tbsp. brown sugar (optional)

Place whole squash in 350 degree oven for 30 minutes; remove from oven. Cut into 1/2" thick rings; remove seeds. Place in 9"x13" baking dish. In small saucepan combine butter, 2 tablespoons of the liqueur and brown sugar (optional); drizzle over squash rings. Continue baking, uncovered, 40 minutes, turning and basting halfway through cooking time. Remove from oven. Brush with remaining 2 tablespoons liqueur. Makes 8 servings.

MICROWAVE DIRECTIONS: Place one whole squash in microwave oven. Microwave (High) 4 minutes. Repeat with second squash. Cut into 1/2" thick rings remove seeds. Place in 9"x13" glass baking dish. In small bowl combine butter, 2 tablespoons of the liqueur and brown sugar (optional); drizzle over squash rings. Cover with plastic wrap. Microwave (High) 5 to 6 minutes; baste with sauce; rotate dish. Microwave (High) 5 to 6 minutes more. Brush with remaining 2 tablespoons liqueur. Let stand, covered, 5 minutes.