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Recipe: Baked Acorn Squash

Acorn squash can last a while in a cool area, so they are great for Winter Staples.

1 acorn squash
1 cup orange juice
4 tsp butter (or lactose-free replacement)


Wash acorn squash well. Cut in half. Leave skin. Remove seeds and goo. Place each half of squash upside down in a baking dish. Pour about 2 cups of boiling water to 1/4 inch depth (depends on your dish). Bake at 400 degrees for 15 minutes, then turn so cut half is up. Bake another 10 minutes, or until tender. Remove from pan, scoop out innards carefully, so that shell remains intact. Mash squash and measure out 1/2 cup, mix with orange juice, nutmet and butter. Place mixture in shell. Reheat for short time, until "butter" is melted, and serve immediately. One acorn squash makes two servings.

Variation: Add a little brown sugar and walnut meats to orange juice mixture before final re-heating

Copyright (c) 2008 New View Group, LLC

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