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See also: Autumn's Ambassadors by Mark R. Vogel

BAKED ACORN SQUASH

I have two recipes for baked acorn squash that I like. I never can decide which I like better so I usually make one half of the squash one way, and the second half the other.  I have also never measured the ingredients. I begin either recipe, or a combination thereof, with one acorn squash.  Cut it in half through its poles, (as in north and south), and scoop out the seeds. You can save the seeds and roast them if you like.  Place the halves flesh side down in a covered baking dish, (such as Corningware), with enough chicken stock to come at least a quarter inch up the side of the squash.  Bake in a preheated 350 degree oven for 45 minutes. Remove the squash, drain the fluid, and turn the squash over, flesh side up.  Cover the flesh with:

Butter to taste. (I like 2-3 tablespoons per half but you can adjust it accordingly).
Brown sugar. Just sprinkle it on until the entire half is lightly coated.
Powdered Cinnamon.   A light dusting over the entire surface.
Salt and pepper to taste.

Here’s where the recipe can go one of two ways.  After applying the above ingredients add either 1) allspice and ground cloves and/or nutmeg or 2) 2-3 teaspoons of soy sauce per squash half. Allspice and cloves are strong spices so I would sprinkle them lightly. Now put the squash back into the oven for 10-15 more minutes, flesh side up, without the lid. Try each recipe on each half of the squash and choose your own favorite.