Acorn Squash

Acorn Squash

Ingredients:
1 1/2 pounds acorn squash (1 1/2 to 2 pounds)
1 tablespoon margarine

Directions:
Preparing for Cooking: Wash squash. Cut lengthwise in half. You will need
to do this on a cutting board and using your biggest knife because the
shell is quite tough. Scrape out the seeds and fibers with a soup spoon.
Baking: Heat the oven to 400º. Place squash, cut sides up, in a baking
dish. Sprinkle cut sides with salt and pepper. Place small dabs of
margarine or butter over cut surface and in cavity, using about 1
tablespoon margarine for each squash. Pour water into baking dish until it
is about 1/4 inch deep. Cover with aluminum foil. The squash will probably
be taller than the baking dish, so the foil may touch the squash.
Bake 30 to 40 minutes or until tender when pierced with a fork. When
removing the foil to test for doneness, open a side of the foil away from
you to allow steam to escape. Lift the squash from the baking dish with a
large spoon or spatula. Scrape the cooked squash out of the shell and into
a serving dish.
Microwaving: Pierce whole squash with knife in several places to allow
steam to escape. Place on paper towel. Microwave 4 to 6 minutes or until
squash is hot and rind is firm but easy to cut; cool slightly. Carefully
cut in half; remove seeds. Arrange halves, cut sides down, on 10-inch
plate. Cover and microwave 5 to 8 minutes or until squash is tender when
pierced by knife.
1 1/2 to 2 pounds is enough for 4 servings
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the