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2 acorn squash (1 to 1 1/2 pounds each)
4 tablespoons maple syrup
4 tablespoons whipping cream (heavy), butter or stick margarine
1. Heat oven to 350°.
2. Cut each squash lengthwise in half; remove seeds and fibers. Place squash, cut sides up, in ungreased rectangular pan, 13 x 9 x 2 inches. Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half.
3. Bake uncovered about 1 hour or until tender.
VARIATIONS:
Slow Cooker Directions: Use squash that are 3/4 to 1 pound each. Cut squash crosswise in half; remove seeds and fibers. Pour 1/4 cup water into 5- to 6-quart slow cooker. Place squash halves, cut sides up, in cooker. (Stacking squash halves in cooker may be necessary.) Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half. Cover and cook on high heat setting 3 to 4 hours or until tender.
Apple-Stuffed Acorn Squash: Omit maple syrup and whipping cream. Bake squash halves 30 minutes. Mix 1 large tart red apple, diced, 2 tablespoons chopped nuts, 2 tablespoons packed brown sugar and 1 tablespoon butter or stick margarine, melted. Spoon apple mixture into squash halves. Bake about 30 minutes longer or until tender.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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