Cinnamon Squash Rings

2 tbsp packed brown sugar
2 tbsp milk
1 egg
3/4 cup soft bread crumbs
1/4 cup yellow or white cornmeal
2 tsp Watkins Cinnamon
1 large acorn squash, cut crosswise
into 1/2-inch slices and seeded
1/3 cup butter, melted

Preheat oven to 400*F.

Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat once more. Place squash slices in an un-greased 13 x 9-inch baking pan. Drizzle with butter. Bake uncovered until squash is tender, about 35 minutes.