l, not -l wrote:
>
> On 23-Nov-2007, Blinky the Shark > wrote:
>
>> >>I usually chop mine up into 1.5" cubes, then they go in the pan
>> >>with butter and brown sugar in a 350F oven for approximately an
>> >>hour.
>> > Chop it half, scoop out the guts score the flesh, fill the cavity
>> > with butter, brown sugar, & then drizzle a little genuine maple
>> > syrup over it. Put in a baking pan with a little water in the
>> > bottom & cook at 350° for about 1 hr......mmm mmm good!
>>
>> My grandmother (b.1894) used to make squash with the hollow vacated
>> by the seeds filled (to more than flush with the cut that halved the
>> squash) with sausage. They were probably acorn squash. Does anybody
>> else here do that?
>
> I have done that with acorn squash, stuffed with pork sausage. But,
> for acorn squash, my favorite is Dr. Squash - recipes follow.

<snip>

Mmmmm! Both recipes snatched. Thanks.


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