Baked Acorn Squash
“Fork tender” means a fork easily pierces the cooked food; it feels soft.
3 acorn squashes
1 cup Rich Poultry or Basic Vegetable Stock (see recipes on pages 110 and 106)
1 teaspoon curry powder
Fresh-cracked black pepper, to taste
Kosher salt, to taste
Preheat oven to 350°.
Cut the squashes in half and remove seeds. Place the squashes in a baking dish cut-side up and pour in the stock. Sprinkle with the curry powder, pepper, and salt; bake, covered, for 45 minutes.
Uncover, baste with pan juices, and bake uncovered for another 15 minutes or until fork tender.
Season the Seeds
To make a great garnish for this dish, season the squash seeds with some salt, pepper, and curry powder; then toast them in the oven or on the stovetop.