Baked Squash with Maple-Pecan Topping

Ingredients:
- 1 large acorn squash (1 1/2 lb.), ends trimmed, cut into four 3/4-inch-thick rounds
- 1/2 cup pecan halves (2 oz.)
- 1/4 cup dark brown sugar (1 1/2 oz.)
- 1 Tbs. chilled butter or margarine, diced
- 1/2 tsp. ground cinnamon
- 2 Tbs. maple syrup (preferably Grade B)

Directions:
- Place oven rack in center of oven, and preheat oven to 425F.
- Line 12- x 9-inch rimmed baking sheet with non-stick foil.
- Season squash with salt and very lightly with pepper, if desired.
- Arrange squash rounds on foil with larger surface area down.
- Roast 15 minutes.
- Pulse pecans, brown sugar, butter, cinnamon, and salt (if desired) in mini food processor until nuts are chopped to pea-size pieces.
- Transfer mixture to bowl; mix in maple syrup.
- Turn squash over.
- Top with pecan mixture.
- Bake 8 minutes more, or until squash is tender, and topping is hot and bubbling.