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
for 45 minutes or till soft.
2. When ready to serve, combine cranberry sauce with jellies.
3. Add sauce and bake another 5 minutes.