INGREDIENTS

INSTRUCTIONS

The Cook and Kitchen Staff at Recipe-a-Day are currently offering you a few
recipes from our Fruits of the Fall harvest collection. Of course, today's
recipe isn't for a fruit at all -- it's for a vegetable.
Now is a great time to head down to your local grocers or Farmer's Market
and sample their variety of winter squash. This time of the year you'll
find a veritable multitude of Acorn, Butternut, Buttercup, and Hubbard
squash brimming over with rich nutrients including Vitamins A and C. The
deep green and golden vine-ripened vegetables are also a great source of
niacin and calcium.
Today's recipe is a basic and you'll want to have a few Acorn squash handy
to prepare this delicious vegetable side dish. Winter squash can be stored
in a well-ventilated area at 50 to 55 degrees for up to four weeks, so get
this member of the gourd family ready to join you at the dinner table the
entire month of October, and enjoy its seasonal goodness.
Rinse, dry, then cut Acorn squash into halves, lengthwise. Remove the seeds
from the center and discard. Place squash halves, cut side down, in a
shallow baking pan. Bake in a pre-heated 400-F degree oven for about 30
minutes.
Remove the squash from the oven and turn cut side up. Equally distribute
the butter, placing one tablespoon into each half. Sprinkle with salt and
then sprinkle one tablespoon of brown sugar over each half. Add a dash of
pepper, if desired; then return the squash to the oven after reducing the
heat to 350-F degrees. Continue to bake another 30 minutes, or until the
squash is tender.
Serve warm squash halves in their skins. To store any leftovers, remove
skin or scoop out any remaining squash, and refrigerate for up to 3 days.
Kitchen Staff Tip: Can't get enough of a good thing? Then freeze some
winter squash today for use throughout the year. To prepare, simply cut
squash in half and discard the seeds. Cut into slices or serving pieces, if
desired. Place squash in a shallow baking pan with about 1/2 inch of water.
Bake in a pre-heated oven at 350-F degrees for about 40 minutes or until
tender. Separate pulp from rind and mash, if you wish, to freeze. Place in
freezer containers, leaving about a half-inch of freezing-expansion room on
the top. Otherwise, you can pack the cooked pieces into plastic bags and
freeze as is. Frozen winter squash will last up to 3 months in a freezer
compartment and up to a year in a deep freeze.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 13, 1998, converted by MM_Buster
v2.0l.

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