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June 1, 2010

Recipe Corner: Baked Acorn Squash


Baking an acorn squash is just about the easiest thing to cook, but some of my guy friends look at me quizzically whenever I mention having this on my menu. I made one tonight, so I took a couple pictures.

A huge advantage of sqash is that it can last in a cool dry place for a long time. When I'm ready to eat one, I take a large serrated knife and slice it in half. Scooping out the seeds is a simple task with a large table spoon. Lay the two halves cut side down in a shallow casserole dish and add about a quarter inch of water to the pan. Bake in the oven at around 325 for about 45 minutes until the inside is mushy. Serve with butter, cinnamon or parmesean cheese.

The first picture is how it looks when the dish is pulled out of the oven. Below is a plated half sprinkled with cinnamon sugar. Served alongside a spinach salad, it makes a satisfying and comforting meal.


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