|
1-1/2
1/4
a/r
|
#
c
|
Acorn Squash
Butter, salted
Options
|
- Preheat oven to 400°F/200°C.
- Set ACORN SQUASH on it's stem end and slice in half lengthwise -
this takes a bit of strength and care. Scoop out seeds and fibers.
- Taking care you don't slip and cut yourself, cut a cross hatch pattern
in each Squash half, going as deep as you can without breaking
through the skin.
- Place Squash halves in an oven-proof baking dish, shaving a
little off the bottom if needed so they stand straight.
- Melt BUTTER and pour it carefull over the squash halves. You
should end up with a fairly deep pool of butter in the cavity to dip
pieces into as you eat the squash.
- Apply any options you desire (Note-1).
Personally I don't use any options save sometimes a pinch of
cinnemon.
- Pour about 1/4 inch of water into the baking dish so the squash doesn't
get too dry, then bake at 400°F/200°C until done and starting to
brown on top, about 1-1/4 hours.
|
