Post by marlaoh on Sept 26, 2004 10:12:03 GMT -6
September 26, 2004 Acorn Squash Day Stuffed Acorn Squash
Now, who thought of the name "squash"? It sounds like what happens when you step on a bug. But, even with that name, acorn squash is a delicious, sweet vegetable. It's also called winter squash - not because it grows in the winter, but because it lasts all winter if it's stored in a cool, dry place. This is because the skin is so much thicker than a summer squash like zucchini.
STUFFED ACORN SQUASH
2 acorn squash (1 to 1 1/2 lbs each)
1 large, tart red apple, diced
2 tablespoons chopped nuts
2 tablespoons packed brown sugar
1 tablespoon butter or margarine, melted
1. Heat over to 350 degrees F (175 degrees C).
2. Cut each squash in half lengthwise. Remove the seeds and fibers. Place the squash with the cut side up in an ungreased pan. Bake for 30 minutes.
3. In a small mixing bowl, combine the apple, nuts, brown sugar and melted butter. Spoon this mixture into the squash halves.
4. Return the squash to the over and continue baking for 30 minutes longer - or until the squash is tender.
Now, who thought of the name "squash"? It sounds like what happens when you step on a bug. But, even with that name, acorn squash is a delicious, sweet vegetable. It's also called winter squash - not because it grows in the winter, but because it lasts all winter if it's stored in a cool, dry place. This is because the skin is so much thicker than a summer squash like zucchini.
STUFFED ACORN SQUASH
2 acorn squash (1 to 1 1/2 lbs each)
1 large, tart red apple, diced
2 tablespoons chopped nuts
2 tablespoons packed brown sugar
1 tablespoon butter or margarine, melted
1. Heat over to 350 degrees F (175 degrees C).
2. Cut each squash in half lengthwise. Remove the seeds and fibers. Place the squash with the cut side up in an ungreased pan. Bake for 30 minutes.
3. In a small mixing bowl, combine the apple, nuts, brown sugar and melted butter. Spoon this mixture into the squash halves.
4. Return the squash to the over and continue baking for 30 minutes longer - or until the squash is tender.