3 med. acorn squash
2 c. drained, cooked tiny onions
1/2 c. broken black walnut pieces
1/2 c. butter, melted
1/2 c. dark corn syrup
1/4 tsp. ground cinnamon

Halve squash so that edges are scalloped and remove seeds. Bake cut side down in shallow pan at 350 degrees for 35 to 40 minutes. Turn, cut side up; sprinkle with salt. Fill halves with onions and walnuts. Combine butter, dark corn syrup, 1/4 teaspoon salt and ground cinnamon. Spoon over filling. Continue baking 15 to 20 minutes or until squash is tender, brushing occasionally with syrup glaze. Good with pork, goose or duck.