| |
|
What You Need:
(To serve 8)
|
|
|
|
4 medium-sized acorn squash
½ cup dark brownsugar
1 teaspoon cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
8 tablespoons melted butter (1 quarter-pound stick)
½ cup maple syrup
Eight ½-inch pieces of bacon
About 2 cups boiling water
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 350°. Cut each squash in half and with a teaspoon scrape out the seeds and fibers. In a small bowl combine the brown sugar, cinnamon, nutmeg, cloves, salt and melted butter, and stir them together thoroughly.
|
2. Arrange the squash in a shallow ovenproof baking dish large enough to hold them all comfortably. Spoon an equal amount of the spiced butter mixture into the hollow of each squash and over that pour a teaspoon or so of maple syrup.
|
|
3. Top with a piece of bacon. Now add boiling water to the baking dish-the water should be about 1 inch deep. Bake in the middle of the oven for about 1 hour, or until the squash can be easily pierced with the tip of a small, sharp knife. Serve at once.
|
|
|
|
|
