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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I've made this simple side dish for more than 35 years, says Alpha Wilson of Roswell, New Mexico. Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow. Ingredients:
1/3 cup honey |
1/4 cup butter, melted |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
4 medium acorn squash |
Directions:
1. In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture.
2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.
3. Serve four squash halves. Drain and discard butter mixture from remaining squash; mash. Refrigerate squash for another use. Yield: 4 servings plus about 4 cups mashed squash.
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