I know that from a little acorn, big trees grow. They are dropping all over our deck, and my bare feet get me hopping sometimes! However, out in our vegetable patch the acorn squash has spread its vines down the hills, up the fence and is quite cozy with the tomato plants.
The problem with squash plants is, if you move the vines, or touch the fuzzy leaves, they up and die. Just like that. So, a few tomatoes are fertilizing the field under the vines.
I love acorn squash. I think of it as a fall plant, but really it is a late summer addition. We serve this up brown sugared, baconed and baked! I acorn squash serves two nicely. Enjoy the nutty sweet taste!
1 T olive oil
1 Acorn squash, halved and seeded
3 T butter (divided)
2 T Splenda BrownSugar
6 slices bacon, crisply fried.
On a small baking sheet pour 1 T of olive oil.
Cut acorn squash in half, scoop out the seeds. Place the squash cut side down and spread oil around using the squash. Place in a 350 degree oven for 1 hour.
Remove from oven. Turn oven off. On same baking sheet, with a flipper, turn squash over. Place 1 1/2 Tablespoons of butter in each half – with knife allow to melt all over the top side of the squash. Add 1 Tasblespoon of Splenda Brownsugar and 3 pieces of crisply fired bacon on top.
Place back in the hot (off) oven for 20 minutes.
Serve as a wonderful side dish – or main course of a Garden meal.byDeborahonMonday, August 18, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe