25 acorn squash
8 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
12 ounces brown sugar
Servings: 50
1. Wash squash and cut in half lengthwise. Scrape out seeds. Place cut side down in shallow pans with a small amount of water. Bake at 350°F for 20-25 minutes, or until just tender. (Squash may be steamed for 20 minutes).
2. Place squash hollow side up. Sprinkle cavities with margarine, salt, and brown sugar.
3. Bake until sugar is melted, about 10-15 minutes.
Notes: VARIATIONS:
Acorn Squash with Sausage. Place 4-oz sausage patty or 2 link sausages, partially cooked, in each cooked squash half. Continue baking until meat is done.
Stuffed Acorn Squash. Fill cooked squash with No. 12 dipper of the following mixture: 5 qt cooked rice, 4 lb chopped cooked meat, and 4 oz minced onion, sautéed in margarine and moistened with meat stock.
8 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
12 ounces brown sugar
Servings: 50
1. Wash squash and cut in half lengthwise. Scrape out seeds. Place cut side down in shallow pans with a small amount of water. Bake at 350°F for 20-25 minutes, or until just tender. (Squash may be steamed for 20 minutes).
2. Place squash hollow side up. Sprinkle cavities with margarine, salt, and brown sugar.
3. Bake until sugar is melted, about 10-15 minutes.
Notes: VARIATIONS:
Acorn Squash with Sausage. Place 4-oz sausage patty or 2 link sausages, partially cooked, in each cooked squash half. Continue baking until meat is done.
Stuffed Acorn Squash. Fill cooked squash with No. 12 dipper of the following mixture: 5 qt cooked rice, 4 lb chopped cooked meat, and 4 oz minced onion, sautéed in margarine and moistened with meat stock.
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