First, sorry that I haven't posted in a few weeks...I got a new job and it sucked up a lot of the free time I used to cook and read. I've gotten used to my new schedule though and still have a refrigerator full of random fruits and vegetables that I don't want to go to waste, so no fear... I'm back with an awesome recipe!
My bountiful basket gave me 2 acorn squashes...which I had never seen or eaten before. I thought I was doomed to make more squash soup or just cook it and eat it with brown sugar or something, but my sister in law, Stefanie, recommended making bread (like pumpkin bread) and I'm glad she did because it was very successful!
First...what does an acorn squash look like?
1. Cut in in half vertically
2. Take out all the seeds
3. Lay the open side face down on a cookie sheet and then add a half inch of water to the cookie sheet
4. Bake at 350 for 30-40 minutes
5. Take out and empty off water
6. Turn over (open face up) and bake for another 5-10 minutes until soft
7. Let cool
8. Blend in blender (or food processor)
Next you use your favorite pumpkin bread recipe. I got this one off allrecipes.com and made a few changes just because I didn't have everything it called for
After I pored the butter/cinnamon & sugar mixture over
(I put a baking sheet underneath the cooling rack, so I avoided the mess of the dripping butter)
And here you have them!...acorn squash muffins, mini loaf, and big loaf deliciousness!