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Prep 10min
Total1hr10min
Servings4
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Ingredients
2
acorn squash (1 to 1 1/2 lb each)
4
tablespoons maple-flavored syrup
4
tablespoons whipping (heavy) cream, butter or margarine
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Steps
1
Heat oven to 350°F.
2
Cut each squash lengthwise in half; remove seeds and fibers. In ungreased 13x9-inch pan, place squash, cut sides up. Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half.
3
Bake uncovered about 1 hour or until tender.
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Omit maple syrup and whipping cream. Bake squash halves 30 minutes. In small bowl, mix 1 large tart red apple, diced, 2 tablespoons chopped nuts, 2 tablespoons packed brown sugar and 1 tablespoon butter or margarine, melted. Spoon apple mixture into squash halves. Bake about 30 minutes longer or until tender.
Slow Cooker Directions: Use squash that are 3/4 to 1 lb each. Cut squash crosswise in half; remove seeds and fibers. Pour 1/4 cup water into 5- to 6-quart slow cooker. Place squash halves, cut sides up, in cooker. (Stacking squash halves in cooker may be necessary.) Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half. Cover and cook on High heat setting 3 to 4 hours or until tender.
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