Tuesday, October 11, 2011

Tuesday Recipe: Acorn Squash

I love acorn squash. This began from my Mommmy making it when I was growing up. When it came time for fall and the harvest season with the winter squashes, she would make this recipe, something similar any way. I loved it! I would ask for it every meal and would wait in patient anticipation for fall to arrive so we could have it. Thank you for the delicious recipe Mommy!

Yes, even Hublet enjoys this recipe. The first time I made it, he was not so sure because of how he had had squash growing up, which was not very good. But, after the first try, he was in agreement with me of it deliciousness.

What you need:
Acorn squash
Raw sugar
Deep baking dish with lid
Oven or toaster oven

Cut the acorn squash in half, the long way, they are more oval than a circle. Scoop out the seeds. Depending on the size, I use either a large spoon or an ice cream scoop. If you would like, save a few seeds to plant for next year, or you can dry them and eat them like you would pumpkin seeds, or put them in your mulch pile. I then slice in the the flesh a little way so the butter, raw sugar and cinnamon will seep deeper into the flesh. Place butter, raw sugar and cinnamon in the center and up the sides, if you wish. Place in a deep baking dish with a lid. Put the lid on and bake at 350 to 450 degrees Fahrenheit, depending on how fast you need it cooked and how big it is. It will need to cook for anywhere from 30 minutes to an hour, again depending size and temperature. It is finished when the squash is soft to the touch. Take out of the over, allow to cool until you can touch it, then scrap the sides and bottom of squash and mix it with the goo. Enjoy! 

Hope you enjoy this recipe as much as we do.
In the love of Christ,

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