Easy good acorn squash recipe

Holidays means potlucks. And you sometimes get folks that are vegan or vegetarian or lactose intolerant or glucose intolerant or I don't know what.

So I found this recipe. I like acorn squash because they are one of our native vegetables. And they're TASTY!

I thought this recipe covered all my bases but I guess not. Apparently even if you substitute margarine for butter, it depends on the kind of margarine whether it's fully vegan or glucose-free. Anyway, it was still pretty tasty and easy and not cost-intensive, and it was well-received amongst my peers, so I thought I'd share it.

(from http://www.tasteofhome.com/Recipes/Acorn-Squash-Slices)

Ingredients

2 medium acorn squash (about 1-1/2 pounds each)
1/2 teaspoon salt
3/4 cup maple syrup
2 tablespoons butter, melted
1/3 cup chopped pecans, optional

Directions

Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends.
Place slices in a greased 13-in. x 9-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired.
Cover and bake at 350° for 40-45 minutes or until tender. Yield: 6 servings.