Baked Acorn Squash Recipe
Baked Acorn Squash is an amazingly easy baked main course meal which cannot just escape your guest's attention in any party. I am sure you would surely love to share the experience of this Baked Acorn Squash dish with us.
Ingredients
4 medium-sized, firm acorn squash
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 cup butter or margarine
1/4 cup tawny port
1/4 cup maple blended syrup
1 (14-oz.) jar cranberry-orange relish (about 1 1/2 cups)
Directions
Wash and dry 4 medium-sized, firm acorn squash and cut in half lengthwise.
Place squash halves on a shallow baking pan.
Rub into the flesh of each a little of 1 1/2 teaspoons salt and 1/2 tea spoon pepper.
In center cavity of each, place 1 tablespoon butter or margarine (using 1/2 cup in all) and 1 1/2 teaspoons each tawny port and rr aple blended syrup (using 1/4 cup each altogether).
Cover squash halves loosely with foil and pour a little hot water into baking pan.
Bake 30 to 40 minutes at 375°, or until tender.
Combine any cooking liquid from center of squash halves with 1 (14-oz.) jar cranberry-orange relish.
Heat and stir to mix well.
Fill each half with 2 tablespooons cranberry-orange relish and serve the remaining relish alongside.
Spinach-Stuffed Squash Variation:
Prepare and bake 4 medium-sized squash as directed in recipe above, using same seasonings.
Prepare stuffing by placing 1 lb. torn spinach, well washed and dried, in a large skillet together with 2 cups coarsely diced tomatoes and 2 cloves garlic, crushed.
Cook, covered, over medium heat until spinach is limp but has not lost texture (about 2-3 minutes).
Stir in any cooking liquid from center of squash.
Divide spinach-tomato mixture between squash
Place squash halves on a shallow baking pan.
Rub into the flesh of each a little of 1 1/2 teaspoons salt and 1/2 tea spoon pepper.
In center cavity of each, place 1 tablespoon butter or margarine (using 1/2 cup in all) and 1 1/2 teaspoons each tawny port and rr aple blended syrup (using 1/4 cup each altogether).
Cover squash halves loosely with foil and pour a little hot water into baking pan.
Bake 30 to 40 minutes at 375°, or until tender.
Combine any cooking liquid from center of squash halves with 1 (14-oz.) jar cranberry-orange relish.
Heat and stir to mix well.
Fill each half with 2 tablespooons cranberry-orange relish and serve the remaining relish alongside.
Spinach-Stuffed Squash Variation:
Prepare and bake 4 medium-sized squash as directed in recipe above, using same seasonings.
Prepare stuffing by placing 1 lb. torn spinach, well washed and dried, in a large skillet together with 2 cups coarsely diced tomatoes and 2 cloves garlic, crushed.
Cook, covered, over medium heat until spinach is limp but has not lost texture (about 2-3 minutes).
Stir in any cooking liquid from center of squash.
Divide spinach-tomato mixture between squash
