3 med. acorn squash, halved & seeded
1/4 c. water
3 tbsp. butter
3 tbsp. brown sugar, packed
2 tbsp. sherry or water
1/2 tsp. salt
1/2 tsp. ground ginger

Preheat oven to 400 degrees. Place squash halves; cut side down in baking pan. Add water. Bake for 20 minutes.

Combine all remaining ingredients in small saucepan and stir over low heat until well blended. Simmer 5 minutes, uncovered.

Turn squash, cut-side up. Fill hollows with ginger syrup. Bake 25 minutes longer until fork tender, basting cut surface with syrup during last 5 minutes of baking.