Baked Acorn Squash

First off, may I just say that if you find a recipe you think you might like on the NY Times, make sure to send a copy to your email, because it is almost impossible to find it again.
I did this last year for Thanksgiving. It was wonderful, so doing it again!

Baked Acorn Squash with Maple Syrup and Walnut Oil
 * This recipe is written per squash. Multiply by number of squash you have. For 4 adults and 2 children I did 3, not sure it's enough because it is fabulous as leftovers. John and I eat a half each for leftovers.

• 1 Acorn Squash
• 1 T Maple Syrup, the real stuff, do not substitute the fake stuff
• 1 T Walnut Oil, in a pinch you can substitute veg. oil, but it won't taste as good
• Nutmeg
• 2 tsp. Ground Walnuts 

1. Preheat the oven to 350 degrees. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut in half, and scoop out the seeds and membranes.
2. Cover a baking sheet with foil. Stir the maple syrup and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake one hour, brushing every 10 minutes with more oil and maple syrup. When the squash is tender, brush once more, then spoon a teaspoon of finely chopped walnuts into each cavity and return to the oven for five to 10 minutes, until the walnuts are toasty. Remove from the heat. Serve hot or warm.

Enjoy!!