Saturday, April 24, 2010

WTF?!? went from the garden to the table?

A delish side dish from Good Housekeeping's Book of Vegetables (c)'58 [by the way, you'd damn well better have a brush handy to stroke your squash]: Baked Acorn Squash with Vegetables
Start heating oven to 400 degrees. Halve and seed 2 medium acorn squash. Brush cut surface of each half with melted butter or margarine; then sprinkle each side with 1/4 teaspoon salt. Arrange, with cut side down, in baking pan. Bake 30 minutes.

Mix together 1/4 cup melted butter or margarine, and 1/4 cup corn syrup. Turn squash, cut side up; brush with combined butter and syrup. Bake until tender, brushing often with syrup - about 30 minutes. As soon as squash are baked, fill each with 1/2 cup hot seasoned peas [ugh], onions or Brussels sprouts.[here's my favorite photo ill. from the cookbook - oh the steady hand and sharp knife that it took for this veggie-table pic!]


  1. That last pic looks like a veggie autopsy.

  2. Need a Genji knife to be that precise ...