Classic Baked Acorn Squash
|Firmly packed brown sugar||6 Tablespoon|
|Grated orange rind||1 Tablespoon, grated freshly|
|Oranges||3 , peeled, sectioned, and seeded|
Scrub squash; cut in half and remove seed and stringy fiber; place cut-side down in shallow baking pan filled with 1/4 inch water.
Bake at 375° for 40 minutes.
Turn squash; fill each center with 1 tablespoon brown sugar, 1/2 tablespoon butter or margarine, 1/2 teaspoon orange rind and 4 to 5 orange sections.
Add more water to pan, if necessary.
Continue baking until tender, about 20 to 25 minutes.
Baste occasionally as butter or margarine melts and juice forms.