Monday, November 18, 2013

Autumn Acorn Squash


     Here's an easy to make side dish from Mr. Food, acorn squash are brushed with a maple glaze and simply baked until tender.  In my 12 inch dutch oven, they baked with 12 coals in a ring around the base of the oven with 28 briquettes on the lid.  In one hour they were browned around the edges and fork tender however I left them sitting, undisturbed, keeping them warm until the rest of our dinner was ready.  Sweet and buttery with a touch of heat, they make a perfect accompaniment to any fall menu.

Autumn Acorn Squash
2 acorn squash, cut in half lengthwise and cleaned.
1/2 cup maple or pancake syrup
2 Tblsp hot pepper jelly
1 Tblsp butter, melted
1 tsp ground cinnamon

     Lightly oil or spray dutch oven.
     Place squash cut side up in prepared oven.
     In medium bowl, combine maple syrup, jelly, butter and cinnamon.
     Coat cut side of squash evenly with syrup mixture, spooning some in middle of squash.
     Bake at 400 degrees for one hour until squash is fork-tender and starts to brown around the edges.

Brush acorn squash with maple mixture, spooning a little
extra in center

Bake at 400 degrees for one hour until tender and
brown around edges

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