Wednesday, October 31, 2012

Baked Acorn Squash

Baked Acorn Squash

I always saw acorn and butternut squash prepared as Fall veggies. I never tried 
any of it until this Autumn. I prepared the acorn squash and found I had been missing out
on an easy, yummy and healthful veggie. Lots of vitamin A in those yellow veggies.
I'll try the butternut squash next and fill you in on how that goes!

one acorn squash
baking dish 
4 Tbsp butter
2 Tbsp brown sugar
1/2 cup water
1/4 cup plain bread crumbs
*1 slice of onion coarsely chopped -Optional


Preheat oven to 400*
Put 1/2 cup water in baking dish so the squash skins won't burn
Wash exterior of acorn squash
Slice squash in half with cleaver
Scoop out seeds in middle
Put squash halves in baking dish with cut sides up.
Place the next ingredients in hollows of the squash.
 2 Tbsp butter 
1 Tbsp brown sugar
1/2 onion slice per half of squash if desired.
Dash of Salt and pepper
Take the 1/4 cup of plain bread crumbs and divide between the two squash halves.
 Bake at 400* until tender all the way down to the skins.
The skins of the squash become tender and thinner.

Allow the squash halves to cool and you can use them as individual servings  and eat them right out of the skins. 

Baked Acorn Squash ready to take out of the oven.
This smelled so good and tasted even better! 

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