Recipes

[novamc1]

Another seasonal vegetable dish from SOUTHERN LIVING

Serves 2-3

1 large acorn squash

1/3 cup orange juice

1/2 cup firmly packed brown sugar

1/4 cup light corn syrup

1/4 cup butter or margarine

2 teaspoons grated lemon rind

1/8 teaspoon salt

Fresh parsley for garnish, optional

Cut squash into 3/4-inch-thick slices.  Remove seeds and membrane.

Arrange squash in lightly greased 12x8x2 baking dish.

Pour orange juice over squash.

Cover and bake at 350 degrees for 30 minutes.

Combine brown sugar and next 4 ingredients in a saucepan and simmer 5 minutes.

Pour sugar mixture over squash.

Bake uncovered an additional 20 minutes or until squash is tender, basting

   occasionally.

[novamc1]

I'm bumping up this recipe because I'd like to go on record with a revision that occurred to me today while in the grocery store.  I want to make this squash dish (it's very good) but something about buying a whole bottle of corn syrup turned me off, so the bottle went back on the grocery shelf.  Maple syrup will substitute for the corn syrup.

Also, the acorn squash in the store looked super-huge today, so I'm going to fix half the squash my traditional way, roasted with butter, a little brown sugar, salt and nutmeg.

GLAZED ACORN SQUASH RINGS--serves 2-3 people

1 large acorn squash

1/3 cup orange juice

1/2 cup firmly packed brown sugar

1/4 cup light corn syrup (or real maple syrup)

1/4 cup butter or margarine

2 teaspoons grated lemon rind

1/8 teaspoon salt

Fresh parsley for garnish, optional

Cut squash into 3/4-inch-thick slices.  Remove seeds and membrane.

Arrange squash in lightly greased 12x8x2 baking dish.

Pour orange juice over squash.

Cover and bake at 350 degrees for 30 minutes.

Combine brown sugar and next 4 ingredients in a saucepan and simmer 5 minutes.

Pour sugar mixture over squash.

Bake uncovered an additional 20 minutes or until squash is tender, basting

   occasionally.