Back in the Kitchen

In my opinion, this is the best taste of Autumn. These golden beauties are not in the stores for long, so I snap them up when I see them. This is a great side dish for any kind of chicken or pork dish. It can be your starch and is a wonderful alternative to potatoes. Thanks to Jim's mom Arlene for this recipe. These were on her Sunday dinner table quite often in the fall.

Acorn Squash-Arlene Krieger Style

1 acorn squash for every 2 servings

butter

light brown sugar

Preheat oven 350-400

Cut squash lengthwise. Scoop out seeds..don't worry about the strings. Place cut side down in an oven proof casserole or dish. I sometimes use a pie plate. Pour in water up to about 1/3 of the squash. Place in oven for about 45 min or so. You can roast them right along with your meat. Almost any temp. is ok it may just take longer for them to get done. They are done when you can press them and they are slightly soft. Flip them over and place about 1tsp of butter and a few tsps. of brown sugar right into the cavity of the squash. Return to the oven until the butter and sugar make a dark brown syrup. Serve on a platter or directly on to the dinner plate. Jim and I eat these differently. Jim mixes the syrup and squash all together right in the shell so it looks like golden mashed potatoes. I leave the syrup right in the middle and tale a little spoonful of squash and dip it in for each bite. Either way...this is delicious!

Make sure that you get the orange squash. They have a milder flavor that the green.

I am not really eating butter these days, so mine is the one with that tiny bit. It was still yummy.

Back into the oven for a few minutes and thats it!