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Baked Acorn Squash

Baked Acorn Squash
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Yield: Serves 6.

Serve halves in individual bowls, or scoop out cooked squash and mound into single serving bowl.


  • 3 small acorn squash
  • Juice from 3 oranges
  • 1/4 cup brown sugar
  • 3 tablespoons butter, cut into small bits
  • 1/4 teaspoon nutmeg
  • Salt to taste


Preheat oven to 400 degrees F. Wash squash, cut into halves, remove seeds and pulp, but do not peel. Place cut sides up in deep baking dish. Combine orange juice and brown sugar in saucepan and cook slowly over low heat for 5 to 10 minutes. Brush mixture into cavities of each squash half. Dot each half with butter and sprinkle with nutmeg and salt. Pour a small amount of boiling water into bottom of baking dish and cover tightly with tinfoil. Bake 40 minutes. Remove foil and bake another 20 minutes, or until squash can easily be pierced with a fork from the rind side in.
Updated Tuesday, November 27th, 2007

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