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• 2 medium acorn squash (1 to 1-1/4 pounds each)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 2 cups chopped, unpeeled apple
• 1/3 cup finely chopped pecans

Preheat oven to 350°F.

Cut acorn squash in half and remove the seeds. Place each squash half, cut side up, in a shallow baking dish (a 9x13-inch Pyrex baking dish works well).

Combine the brown sugar, butter and chopped apple. Spoon an equal amount into each squash shell. Add boiling water to the baking pan to a depth of 1/2 inch.

Cover with aluminum foil, and bake for 1 hour or until squash is tender. Sprinkle each squash shell with chopped pecans before serving. Makes 4 servings.