Hazelnut-Honey Baked Squash

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Hazelnut-Honey Baked Squash

 

3 medium-size acorn squash

1 cup water

 

6 tbsps. honey

6 tsps. hazelnut butter (recipe follows)

ground

allspice, to taste

salt and freshly ground black pepper (optional)

 

 

Preheat oven to 350 degrees.

Cut squash in half and remove seeds and

strings. Pour water into a baking dish large enough to hold the squash. Place

squash halves, cut side down, in pan. Bake for about 30 minutes, or until squash

starts to feel soft.

Turn squash halves over and fill each cavity with 1

tablespoon honey and 1 teaspoon hazelnut butter. Spread honey-butter mixture

over top edges and all over cavity. Sprinkle lightly with allspice, salt and

pepper. Continue baking for 30 to 40 minutes, until squash is nicely glazed.

Serve with any roast meat, fowl or game.

To make hazelnut butter:

Chop

blanched hazelnuts or filberts in a food processor or blender until a paste is

formed. Hazelnut butter is also available in health and specialty food stores.

Yields 6 servings.

 

 

 

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