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Mary Beth

BAKED ACORN SQUASH WITH HERBS

 

2 Medium Acorn Squash

6 Tablespoons mixed Chives, Thyme, Basil and Parsley.

4 Tablespoons butter or Margarine

Salt and pepper

 

Preheat oven to 375 Degrees.

Cut each squash in halve crosswise. Scoop out the seeds and stringy fibers.

 If you need to, cut off a small slice off the base of each squash halve so it sits level.

 

Divide the herbs into 4 and spoon into the hollows in the squash halves.

Top each halve with 1 Tablespoon of butter and season with salt and pepper.

 

Arrange the squash in shallow baking dish in one layer. Pour boiling water into the dish about 1 inch deep.

Cover the squash loosely with foil.  Bake until the squash is tender when tested with a fork, 3/4 to 1 hour.

Serve hot, keeping the squash upright.

 

***You can replace the herbs with 3 Tablespoons Dark brown sugar. Just brown the sugar in the margarine and pour into each squash.