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I know we're all about the pumpkins this time of year,
I'm hitting the patch as a matter of fact with the kids this
weekend myself. Another thing that becomes plentiful is
the wonderful variety of fall squash. Bake yourself some of
this SPICED ACORN SQUASH and your house will smell amazing!

This would be terrific next to a Sunday night's pot roast
and you can hang onto it for turkey time too. Many of us see
the mounds of that colorful squash at the market and have
absolutely no idea what the heck to do with them. Take a look
at the "Corner" below today for some helpful info for some
popular choices.

Enjoy! Marzee

Marzee Email Me




6 whole acorn squash
3/4 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon mace
6 tablespoon butter or margarine, melted
1 tablespoon cider vinegar
6 tablespoon maple syrup

Preheat oven to 350 degrees. Split each squash in half
lengthwise; scoop out and discard seeds and fiber from centers.
Slice a thin piece from each bottom so they will rest flat in
the pan. Place squash in a shallow baking dish. Mix spices
together and sprinkle over squash. Mix melted butter with
vinegar; drizzle over squash. Add 1/2 Tbs. maple syrup to each
cavity. Cover dish with foil and bake for 1 and 3/4 hours.
Remove foil; baste. Return to oven for 10 minutes.

Yield: 12 Servings
Categories: Vegetables, Squash

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*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~


This is the most common variety, but there’s also a yellow,
cream and multicolored acorn with green, cream, gold, white
and orange flesh. Its skin is hard and ridged, making it
impossible to peel before cooking, but its sweet, dry flesh
makes it ideal for baking and also great for stuffing.

The skin is thin, making it easy to peel. Especially good
cubed and baked, but its small cavity makes it difficult to
stuff. Has a delicious creamy, satiny texture. Good in soups
and stews.

Its rich orange flesh is fine-textured and has a sweet,
nutty flavor. Prepare like you would an acorn squash. Good
for soups, purees and baked goods, especially cakes.

Try halving it and roasting with a sprinkling of butter,
fresh lime juice and chili powder.

This one’s a big boy, or can be, often weighing up to almost
40 pounds. The larger, irregular-shaped ones are sold precut,
but you can always find a nicely shaped smaller one. Comes
in a rich orange, dark green or a subtle sage shade. The
flesh has a tendency to be dry, but it’s also quite sweet
and flavorful. Best when it’s quartered, seasoned and baked
covered, then mashed with cream and butter.

For eating, select the pie pumpkin or sugar pumpkin. Great
in pies, breads, soups and as a pasta filling. The miniature
Jack-Be-Littles are perfect for stuffing.

This squash gets its name from its flesh, which once baked
is scraped with a fork to produce spaghettilike strands.
Toss with some freshly grated Parmesan and butter, or dress
with a light tomato sauce.

When you see this squash, you’ll understand its name.
Sometimes called Turk’s Turban, its brightly colored shell
makes a spectacular presentation, especially for serving
soup made from the rich flesh. Can be used in most recipes
that call for pumpkin or butternut. Also great in baked
goods or purees.

* Hope tht takes some of the guesswork
out of these favorites for you.

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