Ingredients:
3 medium acorn squash
1/4 cup butter, softened
1/4 cup brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon orange zest
1 oranges, juice of
1/2 cup coarsely chopped filberts or 1/2 cup pecans
water
Directions:
Cut squash in half lengthwise; scoop out seeds and stringy stuff.
Whip butter with a fork and cream in the brown sugar, salt, cinnamon, and orange peel; beat in the orange juice, mix in the nuts.
Pour 1/2 inch of water in a large baking pan and arrange the squash cut side up in it.
Divide the butter mixture evenly among the squash cavities; cover the pan with lid or foil.
Bake in a 375F oven for 40 minutes; uncover, spread sauce around inside of squash, and continue baking uncovered for 40 minutes more, or until brown and tender.
Servings: 6
Time preparation: 15 min.
Time total: 95 min.