I got an oven thermometer because obviously, given the nut bread fiasco, the knob on the oven doesn't really know what goes on in my oven.
So I set it for 425. Took about 45 minutes to get there. I put the damn squash in, 15 minutes later, the oven was at 510. I'm going to just throw some pictures up here because I know you're smart enough to figure out how this went down, and I'm pretty excited about the lemon bars that I still want to post before I get to bed.
I wasn't at all surprised to discover that the squash wasn't cooked all the way through and the brown sugar hadn't quite dissolved. It was way too sweet. It was okay, though. I guess. Maybe I just can't take sugar like I used to. Maybe that's what being 30 and feeling 45 means. I love acorn squash, though, so I'll try a different recipe in the future. Also, I had to quadruple the stuffing mix (walnuts, raisins, brown sugar, butter) to get enough to fill all four squash halves.
1 comment:
I got a super quick fix for the acorn squash.
Cut it in half like you did in the pics and scrap out the seeds.
Put the halves, cut side down on a plate and add 1/4-3/4 cup of water (or about as much as the plate will hold).
Microwave the squash about 10-12 min.
Take the squash out of the microwave, turn cut side up. (Be careful because they are now hotter than fuck)
In the squash center add:
1 tsp butter
2 tsp maple syrup
pinch of salt/pepper
Pinch of nutmeg
Pop in the broiler or hot oven to brown (5-10 min, max)
Really yummy and quick.
I don't like brown sugar, either. Too sweet and no extra flavor.
Look around for a carnival or a sweet dumpling squash. They are FANTASTIC.
Meg
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