[Sun]

Love this thread. Good stuff in here.

Thought I would share a really simple preparation for Acorn squash which is hitting the markets all over the country. This is really delicious and can be modified as a main course if you keep the squash halves intact, scoop them and refill them to use as a bowl. For a main course I would add some raisins, nuts, and sometimes a TVP.

Baked Acorn Squash and Sweet Onions

1 - Acorn Squash - Cut in half and seeded

1 - Large or 2 Medium Vidalia Onions (if you cant get Vidalia get them as sweet as you can. If you cant find sweet onions add a bit of honey when you saute'.

1 T Brown Sugar

1/8 tsp Nutmeg

1/4 tsp Sea Salt

Olive oil for sauteeing onions.

Place cut seeded squash in a baking dish cut side down. Put enough water in the baking dish so that it comes up to the sides of the squash by about 1/4 inch. The idea is to provide a little moisture during the baking time. Bake at 350 for one hour or until cooked through.

Dice and saute' onions until cooked through. You can also saute' in butter if you prefer.

Remove cooked squash from oven and let cool. Scoop out and mix with onions. Add sea salt and nutmeg. Add black pepper to taste.

Place in smaller baking dish and sprinkle with brown sugar. Bake for 30 minutes at 350.

You can also skip the last baking step and just eat it as is. The presentation is nice though if you are going to serve this as a side dish.

Enjoy.