Difference between revisions of "Maple Acorn Squash"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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# Pour ½ inch of water into the pan and bake for 45 minutes. | # Pour ½ inch of water into the pan and bake for 45 minutes. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
[[Category:Acorn squash Recipes]] | [[Category:Acorn squash Recipes]] | ||
[[Category:Maple syrup Recipes]] | [[Category:Maple syrup Recipes]] | ||
Revision as of 11:06, 5 May 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982. From "Catsrecipes Y-Group"[1]
Ingredients
- 3 small acorn squash
- 6 teaspoons melted butter
- 9 teaspoons butter
- 1 cup real maple syrup
- salt and freshly ground pepper
Directions
- Preheat oven to 400°F.
- Slice squash in half and remove seeds.
- Brush the cut sides of the squash with the melted butter then place cut side up in a large shallow baking dish.
- Place ½ tablespoon butter in each squash.
- Heavily brush squash with the maple syrup and distribute remaining syrup evenly among the squash.
- Pour ½ inch of water into the pan and bake for 45 minutes.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
