Newsgroups: rec.food.recipes
Distribution: world
From: aem@paris.cs.miami.edu (a.e.mossberg)
Date: Thu, 9 Apr 1992 17:55:54 GMT
Subject: MISC: Acorn Squash
Summary: orig. subject: Re: REQUEST: Acorn Squash
Archive-Name: recipes/misc/acorn-squash
Keywords: recipe est
Followup-To: rec.food.cooking
Organization: ?


A number of responses, all very similar, arrived regarding this request,
so I've concatenated them together. -aem

>From: shan@niwot.scd.ucar.edu (Val Shanahan)

You will probably get several variations on this, but I just cut the
squash in half, scoop out the seeds, fill the center with butter and brown
sugar, cover with foil, and bake at about 400 until squash is soft.

I also like to cook a mixture of sausage (crumbled) and vegetables
(most any mixture-whatever you like) in a cream or cheese sauce, and fill
the squash halves with this mixture, then bake as above.

>From: kovach@austin.cogsci.uiuc.edu (Edward Kovach)

The simpliest way is to wash the squash, cut it in half, and clean out
the seeds.  Place on a cookies sheet, cut side up, dot with butter
(magarine) and sprinkle with either salt and pepper, or brown sugar.
Bake at 350 until the squash is soft.  Eat right out of the skin.

Unoriginal, but good.

>From: dawn@pangea.stanford.edu (Dawn Burgess)

Oooh, one of my favorite things!  To fix acorn squash just plain with
brown sugar, cut the squash in half and scoop out the seeds. Then put a
pat of butter (less than a tablespoon, more than a teaspoon) in each
seed cavity and add a couple tablespoons of dark brown sugar.  Bake for
I don't know, an hour at, oh, say 375 or 400F. (Check Joy of cooking
for this.  Poke it with a fork to test it.  It should be soft and easy
to dig a bite out of.)  Voila, a taste delight.

EVEN BETTER,

Add 1/4 tsp grated fresh ginger and a few pignoli nuts to the above
before baking.  YUM!!

>From: bb@moscom.com (Bill Brown)

Acorn squash is one of my favorites.  This is one of the many ways I
prepare it.  Cut the squash across the middle and dig out all the
seeds.  Lay the two halves in a microwave dish and put a small pat of
butter or margarine in each.  Next, sprinkle a little salt, nutmeg,
garlic powder and pepper.  Cover it (saran wrap, glass lid) and cook on
high for about 6-10 min. depending on size and quantity.  Uncover, and
continue cooking until the squash is very soft throughout.  Tip: if you
'trim' the surface of the squash so that it is flat, it will sit in
your dish without falling all over the place.  The squash can also be
prepared in the oven but it just takes a little longer.  If you like
this also try spagetti squash.

>From: jsetlow1@cc.swarthmore.edu

This is the way my mother has prepared acorn squash for as long as I
can remember.  You can substitute margarine for the butter, but it
isn't quite the same.

Acorn Squash

Acorn squash, cut in half and seeded
butter
brown sugar

Place each half squash on a cookie sheet, skin down.  In the hollow
where the seeds were, put 2 tablespoons of butter and one of brown
sugar.  Bake at 350 until tender (anywhere from 10-30 minutes,
depending on the squash).  Remove the squash from the oven and mix the
butter/sugar into the squash, leaving entire mixture inside the skin.
Serve with more butter and salt.