Plain Jane baked acorn squash

[Guest guest]

If you add a sprinkle of either nutmeg or allspice it really brightens the

squash flavor.

Pam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

It definitely helps to have another winter squash lover in the house, hubby

loves zucchini and yellow " summer " squash, but not butternut/acorn etc.

Fortunately my dad does and he lives right next door so we share! I like it

done simple too!

Jann

 

Jeanne B <treazured wrote:

> I like cutting a nice smallish to medium sized acorn squash in half, long

ways. Scoop out the seeds and stringy stuff. Brush the interior of the squash

generously with melted butter or margarine and lightly sprinkle with brown sugar

or a squirt of honey. Bake at 350*F on a toasting pan or cookie sheet with

sides, until a fork inserted in the center of the flesh enters easily and the

squash nicely squashy. Sometimes I'll put an inch of water in the pan, sometimes

I don't. Squash with a deeply orange flesh are generally sweeter. Stringy squash

can be scooped out of the shell and mashed. (Also yummy.) The granular brown

sugar sprinkles more easily than the usual brown sugar. Mother used to slice the

squash in circles, pulling out the seeds and stringy bits, lightly salted and

buttered and then roasted. I loved it but since Father didn't, she didn't make

it as often as I'd have liked. Thankfully I married a fellow squash person.