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<TABLE cellSpacing=3 cellPadding=3 width="100%" align=center border=0><TBODY><TR><TD bgColor=#ffffff>Acorn Squash With Butter Pecan Sauce
</TD></TR></TBODY></TABLE>
Perfect for buffet serving, this attractive squash dish goes well with pork, ham or turkey. Enjoy it when squash is at its best
<TABLE cellSpacing=0 cellPadding=3 border=0><TBODY><TR><TD colSpan=2>Ingredients:
</TD></TR><TR><TD vAlign=top noWrap align=right>2</TD><TD>acorn squash</TD></TR><TR><TD vAlign=top noWrap align=right>1/4</TD><TD>cup butter or margarine</TD></TR><TR><TD vAlign=top noWrap align=right>1/4</TD><TD>cup firmly packed brown sugar</TD></TR><TR><TD vAlign=top noWrap align=right>2</TD><TD>tablespoons maple-flavored syrup</TD></TR><TR><TD vAlign=top noWrap align=right>1/4</TD><TD>cup coarsely chopped pecans</TD></TR></TBODY></TABLE>
<TABLE width="100%" align=center border=0><TBODY><TR><TD colSpan=2>Preparation Directions:
</TD></TR><TR><TD vAlign=top>1.</TD><TD vAlign=top>Heat oven to 350°F. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.</TD></TR><TR><TD vAlign=top>2.</TD><TD vAlign=top>Bake at 350°F. for 30 to 35 minutes or until almost tender.</TD></TR><TR><TD vAlign=top>3.</TD><TD vAlign=top>Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.</TD></TR><TR><TD vAlign=top>4.</TD><TD vAlign=top>Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.</TD></TR></TBODY></TABLE>
</TD></TR></TBODY></TABLE>
Perfect for buffet serving, this attractive squash dish goes well with pork, ham or turkey. Enjoy it when squash is at its best
<TABLE cellSpacing=0 cellPadding=3 border=0><TBODY><TR><TD colSpan=2>Ingredients:
</TD></TR><TR><TD vAlign=top noWrap align=right>2</TD><TD>acorn squash</TD></TR><TR><TD vAlign=top noWrap align=right>1/4</TD><TD>cup butter or margarine</TD></TR><TR><TD vAlign=top noWrap align=right>1/4</TD><TD>cup firmly packed brown sugar</TD></TR><TR><TD vAlign=top noWrap align=right>2</TD><TD>tablespoons maple-flavored syrup</TD></TR><TR><TD vAlign=top noWrap align=right>1/4</TD><TD>cup coarsely chopped pecans</TD></TR></TBODY></TABLE>
<TABLE width="100%" align=center border=0><TBODY><TR><TD colSpan=2>Preparation Directions:
</TD></TR><TR><TD vAlign=top>1.</TD><TD vAlign=top>Heat oven to 350°F. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.</TD></TR><TR><TD vAlign=top>2.</TD><TD vAlign=top>Bake at 350°F. for 30 to 35 minutes or until almost tender.</TD></TR><TR><TD vAlign=top>3.</TD><TD vAlign=top>Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.</TD></TR><TR><TD vAlign=top>4.</TD><TD vAlign=top>Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.</TD></TR></TBODY></TABLE>