Maple Roasted Acorn Squash

1. Preheat oven to 375 F.
2. Wash the squash well, as it will not be peeled.
3. Cut the ends off the squash. Cut the squash in half. Scoop out the seeds. Discard the seeds and the ends.
4. Slice the squash into ¾ inch thick rings.
5. Lay the squash rings in a single layer on a rimmed sheet pan (or two). Coat both sides of the squash with olive oil and season both sides with salt and pepper.
6. Drizzle about ¾ teaspoon of maple syrup on only the top side of each squash ring.
7. Add some water into the pan, just enough to cover the bottom of the sheet pan. Roast the squash in the oven for 20 minutes.
8. After 20 minutes; remove the squash from the oven, turn the squash over, and drizzle ¾ teaspoon of maple syrup over each squash ring. Return to the oven for another 20 minutes.
9. Remove pan from the oven. Lay the roasted squash in an attractive manner on a platter. Drizzle the balsamic glaze and sprinkle the chopped nuts over the top of the squash.

This dish can be served warm or at room temperature, and is great with turkey, chicken or pork.