Acorn Squash With Filberts Or Pecans
|Acorn squash||3 Medium|
|Soft butter/Margarine||1⁄8 Pound|
|Brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Orange peel||1 Tablespoon, grated|
|Orange juice||1 Cup (16 tbs)|
|Chopped filberts/Pecans||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
Cut squash in half lengthwise; scoop out seed and stringy portion.
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 foil if it has no lid).
Bake in a 375° oven for 40 minutes; uncover, spread sauce around inside of squash, and continue baking uncovered for 40 minutes more, or until brown and tender.