Maple Acorn Squash No. 1
Sweet and buttery squash with a hint a maple and bacon; enjoyable and easy to make! A Christmas and Thanksgiving favourite.
Yield
8 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
acorn squash
mush |
*
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
|
|
| ¼ | cup |
butter
|
|
| ¾ | cups |
maple syrup
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| 2 | slices |
bacon
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
acorn squash
mush |
*
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
|
|
| 59 | ml |
butter
|
|
| 177 | ml |
maple syrup
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 2 | slices |
bacon
quartered |
|
Directions
A Christmas favorite.
Cut each squash in half; remove seeds and scrape clean the hollow.
Arrange the halves, cut side up in a large shallow baking pan. In a small bowl, blend together the syrup, cinnamon, nutmeg, cloves, salt, and butter.
Spoon about 2 tablespoons of the mixture into the hollow of each squash. Top with a piece of bacon.
Add boiling water to pan, about 1 inch deep.
Bake in a preheated 350℉ (180℃) oven until tender, about 1 hour.
