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Glazed Acorn Squash
Note: A Chile Pepper Magazine (12/97) recipe that should perk up the
bland taste of acorn squash. Heat index: low to medium, depending on how hot the Jalapeno
jelly is. We might try adding a spoonful of cooked turkey stuffing to the center of each
half. Use small squash, or substitute hubbard or butternut, carved into little 4-inch
"boats."   If making in advance, bake first. Wait before serving, then
fill and bake the remaining 5 minutes. The sauce has potential as a glaze for meat or
other vegetables.  

Another option: Martha Stewart slices the squash 1" thick,
horizontally, then seeds them with a cookie cutter, bakes them and serves plain with a
maple syrup and butter glaze.

If you don't like it sweet, try cutting into wedges and dotting with
butter and Gorgonzola cheese before baking.(Martha Stewart Living)

Yields 8 servings

4 acorn squash, halved and seeded
For the sauce:
1/2 canned cranberry sauce
1/2 cp jalapeno jelly
1/2 cp currant jelly

1. Prick inside of squash halves with fork. Bake at 350 degrees, cut-side up, in baking dish
for 45 minutes or till soft.
2. When ready to serve, combine cranberry sauce with jellies.
3. Add sauce and bake another 5 minutes.