1 med. acorn squash
2 tbsp. butter
2 tbsp. brown sugar
1/8 tsp. cinnamon
2 tbsp. dark corn syrup
Salt & pepper

Quarter squash lengthwise. Scoop out seeds. Arrange squash in an 8 x 8 inch glass dish and cover with plastic. Cook on high 6 to 9 minutes or until done, giving the dish a half turn once. Combine remaining ingredients in 1 cup measure. Cook 1 to 2 minutes until butter melts. Stir and spoon over squash. Cook 30 seconds longer on high. Makes 4 servings.