When buying acorn squash, look for
squash that still has some shine on it's skin. Once they get that dull look,
they are past their prime.
Baked Acorn Squash
4 medium acorn squash
8 T. butter
2 T. coarsely grated orange peel
2 T. coarsely grated lemon peel
8 T. orange juice
2 T. lemon juice
2 T. sherry
Heat oven to 350°F. Wash squash, then place on cutting board and carefully cut
in half with sharp knife. Remove seeds and strings with spoon.
Cut narrow slice from bottom so squash will be stable as it sits in pan. Place
skin side up in large buttered or vegetable-sprayed baking pan.
Bake in preheated oven until tender, about 40 minutes. Remove from oven. Turn
each squash over and prick flesh with fork. Dot each with 1 tablespoon butter or
margarine. Mix peels together and sprinkle evenly into squash halves.
In small bowl, combine orange juice, lemon juice and sherry. Spoon mixture into
squash. If desired, sprinkle each half with salt.
Return to oven and bake additional 15-20 minutes, basting once or twice with
liquid in center.
