 Baked Acorn Squash |
| What's greater than acorn squash? Nothing I know of; especially when prepared in one of these two versions. |
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| 3 medium acorn squash |
¼ teaspoons cinnamon |
| 1 cup liquid brown sugar |
2 tablespoons butter/margerine |
| ½ cup chopped nuts (optional) |
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1 Cut the acorn squash in half, lengthwise and remove the seeds.
2 Pour the liquid brown sugar into a well-buttered 13x9-inch baking dish.
3 Sprinkle cinnamon into the dish.
4 Place the acorn squash, cut side down, in the pan.
5 Bake at 375º for 50 minutes or until squash is tender.
6 Turn the squash over and fill the center with 2 tablespoons butter and syrup from the pan.
7 Sprinkle with nuts. |
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| A Different Version |
| 3 medium acorn squash |
1 can (8 oz.) crushed pineapple |
| ½ cup packed brown sugar |
½ teaspoon cinnamon |
| ¼ cup chopped pecans or walnuts |
3 tablespoons butter |
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1 Combine pineapple, brown sugar, butter, nuts and cinnamon in bowl.
2 Arrange squash halves in baking dish.
3 Fill each squash with mixture.
4 Put 1 cup water in dish, cover and bake at 375º for 50 minutes.
5 Uncover, bake for 10 minutes longer.
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