Cut the squash in half crosswise and scrape away seeds. Place skin side down in shallow roasting pan with about an inch of water. Bake in 350ºF. oven for 45 - 60 minutes, adding water when necessary. When flesh is tender, remove. Melt butter in skillet with syrup, walnuts and nutmeg. Divide squash into 6 pieces and spread mixture evenly over each piece. Mash lightly. Sprinkle with nutmeg. Serves 6