Baked Acorn Squash

Serves 6

“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.

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