| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Acorn squash |
| 8 |
tb |
Unsalted butter; softened |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Grated nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/2 |
c |
Real maple syrup |
| 4 |
sl |
Bacon; cut in quarters |
| 2 |
|
Eggs |
INSTRUCTIONS
FOR A VEGETABLE
FOR TIMBALES
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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