Two Ways With Acorn Squash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 8 | Servings | |
INGREDIENTS
| 4 | Acorn squash | |
| 8 | T | Unsalted butter, softened |
| 1 | t | Cinnamon |
| 1/2 | t | Grated nutmeg |
| 1/4 | t | Ground cloves |
| 1/2 | c | Real maple syrup |
| 4 | Bacon, cut in quarters | |
| 2 | Eggs |
INSTRUCTIONS
Can't make up your mind how fancy to get? Here are 2 presentations of this tasty squash--one homey and one for "dress-up." PREHEAT OVEN TO 350F. Bring 1 quart water to a simmer. Cut squash in half horizontally and clean insides. Place cut-side down in a low-sided baking dish, fill with simmering water to about 1 inch. Bake 20 minutes. AS A TRADITIONAL VEGETABLE: Combine butter, spices and maple syrup. Turn squash over and fill with the butter mixture. Top with bacon slices, crossed. Return to oven and cook until the tip of a sharp knife easily pierces the flesh, about 30-40 minutes. Serve in shell. AS TIMBALES: Turn the squash over after the first 20 minutes in the oven and add 1 tablespoon of butter to each half. Bake until they can easily be pierced with a sharp knife, about 30-40 minutes. Carefully scoop out the flesh into a mixing bowl, reserving the shells. Beat in remaining ingredients and eggs. Place mixture into shells or timbales, and return to oven for 20-25 minutes or until set. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 113
Total Fat: 12.8g
Cholesterol: 77mg
Sodium: 19.5mg
Potassium: 23.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.7g