Adapted from this recipe
You will need:
1 acorn squash
candied walnuts *(recipe bellow), or any other type of nuts
salt and pepper
Cut off stem and bottom of the acorn, so it has a flat surface on each end. Half the acorn and scoop the seeds and pulp out. Place the halves on a greased baking sheet and fill each one with 1 tbsp of syrup, 1/2 tbsp of butter, 1/4 tsp of cinnamon, salt and pepper. Mix it up and spread around the edges (I used a brush for it). Place the nuts, chopped as well as the raisins inside the squash cups.
Bake it at 350F for about 40-45 minutes. Every once in a while, if the squash edges are getting too dry, baste it with the syrup mixture, either using a brush or a spoon.
If you are cooking for one person only, make only 1 half of the squash.
Candied Walnuts Recipe:
I favour this recipe (found at the foodnetwork site) over many others from different chefs simply because the nuts are bakes and not deep fried.
1/4 cup powder sugar
1/8 tsp cayenne pepper
1/8 tsp salt
4 oz walnuts (about 1 cup)
Mix all ingredients except walnuts. Bring a large pot of water to a boil and blanch the walnuts for about 4 minutes. Drain well and immediately roll the walnuts in the sugar mixture. Place them on a baking sheet and bake at 350F for about 10 minutes, watching carefully because the sugar can burn quickly. Store in an airtight container.