2 acorn squash, cut horizontally, into 1/2 inch rings (2 1/2 lb., seeds & membranes removed)
1/2 c. water
1 c. pure maple syrup
2 tbsp. butter, melted
1 tbsp. cornstarch
2 tbsp. grated orange rind
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

1. Preheat oven to 350 degrees.

2. Place squash and water in 15 x 10 inch jelly roll pan; cover with aluminum foil. Bake 35 minutes. Drain.

3. Combine remaining ingredients; brush squash with pure maple syrup mixture.

4. Bake uncovered, 25 minutes, brushing frequently with maple syrup mixture. Refrigerate leftovers.