Friday, December 5, 2008

Baked Acorn Squash

This "dinner" should really be dessert in my book. It tastes like Thanksgiving all rolled up in one delicious little squash! Even if you're absolutely convinced you don't like squash, trust me, you'll like this. Don't be intimidated by this little gourd either...it's super easy to prepare!



First you need to preheat your oven to 350 and slice the acorn in half horizontally (this is the hardest part). Scoop out the seeds and pulp in the middle. Place the halves cut side down on a baking sheet and bake for 30 minutes. After 30 minutes, flip the halves over. Add a pat of butter, brown sugar and cranberry sauce to your liking. I used Harry & David's Cranberry relish and will never use anything else now...I've been totally ruined. It even contains walnuts!

Return the filled acorn squash halves to the oven for approximately 20 more minutes. The squash should be really soft when it is ready and easy to run your fork through. Then you're ready to eat it right out of its shell!

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