| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
To 4 |
INGREDIENTS
| 1 |
|
Acorn Squash |
| 1 |
T |
Real Butter |
| 2 |
T |
heaping Brown Sugar |
| 2 |
|
Strips of Bacon, preferably |
|
|
center cut |
| 2 |
t |
Vidalia Onion, diced |
| 1 |
|
Jigger of Brandy, give or |
|
|
take |
INSTRUCTIONS
Cut squash in half and clean thoroughly; be careful not to damage the
outer skin, as it needs to be liquid-tight. Next, take a fork and
pierce the meat of the squash, again being careful not to puncture the
skin. Do this to both the bottom and the sides of the squash. When you
pierce the sides, hold the fork at a 45-degree angle to the side of
the squash with the fork pointed down to the bottom. Add one
tablespoon of butter, one tablespoon of brown sugar, one slice of
bacon cut in half, and one teaspoon of diced onion to the center well
of each acorn squash half. Either divide one jigger of brandy between
the halves, or add one jigger of brandy to each half; you can adjust
the amount to suit your own preference. Bake, covered, in a 350-F
degree oven for one hour, and serve. You'll find this is very tasty as
either a side or a main dish. Posted to dailyrecipe@recipe-a-day.com
by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jul 29, 1999,
converted by MM_Buster v2.0l.
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