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Baked Acorn Squash with Butternut Syrup
from the kitchen of Sharmagne Leland-St. John

1 acorn squash per two people
Butternut or maple syrup
Pine nuts, toasted
salt and pepper to taste

Preheat oven to 375 degrees. Cut the squash
in half lengthwise. Scrape out any seeds. Place the
squash upside down on a lightly greased cookie sheet.
Bake for 20 minutes or until done. Warm the syrup.
Put a dollop of butter into each squash, add salt and
pepper to taste and fill with warm syrup and a handful of pine nuts.



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