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This is a really good alternative to double-baked potatoes ** It reminds me of Fall * Good with just about any main dish meat. ** There's a sweeter variation too, which is really good with ham ** and, you can add PECANS, if you want. **
DOUBLE BAKED ACORN SQUASH
1 acorn squash
2 TB butter ………………………………………. 1 TB sour cream
1/4 cup Panko crumbs …………………………1/2 tsp dried thyme
1 tsp Brandy or orange juice ………………..1 tsp Creole or Dijon mustard
1 tsp Kosher salt ………………………………. 1/2 tsp pepper
Halve squash lengthwise. Remove seeds. Put squash, cut side down, in a large baking dish with about 1/4" water in the bottom. Bake at 400 for 35-45 minutes or until tender.
Scoop out squash pulp to make scant 1/4" thick shells. In large mixing bowl combine squash pulp with rest of ingredients; mash and mix well. Fill the squash shells with the squash mixture. Dot with a little extra butter.
Return filled squash halves to same baking dish. ** (Can cover and refrigerate at this point, to reheat later) ** Bake, uncovered, at 400 for 15-20 minutes or until heated through.
NOTE: Since you’re just reheating them, you can bake along with anything else, and adjust the time for lower temperature. Makes 2 servings.
TIPS: ** (1) For a SWEETER version: substitute maple syrup for the brandy * add 1 tsp brown sugar or honey * substitute honey mustard for the Creole mustard
(2) You can also add about 1/4 cup chopped pecans, if you want, and sprinkle a few on top before final baking
DOUBLE BAKED ACORN SQUASH
1 acorn squash
2 TB butter ………………………………………. 1 TB sour cream
1/4 cup Panko crumbs …………………………1/2 tsp dried thyme
1 tsp Brandy or orange juice ………………..1 tsp Creole or Dijon mustard
1 tsp Kosher salt ………………………………. 1/2 tsp pepper
Halve squash lengthwise. Remove seeds. Put squash, cut side down, in a large baking dish with about 1/4" water in the bottom. Bake at 400 for 35-45 minutes or until tender.
Scoop out squash pulp to make scant 1/4" thick shells. In large mixing bowl combine squash pulp with rest of ingredients; mash and mix well. Fill the squash shells with the squash mixture. Dot with a little extra butter.
Return filled squash halves to same baking dish. ** (Can cover and refrigerate at this point, to reheat later) ** Bake, uncovered, at 400 for 15-20 minutes or until heated through.
NOTE: Since you’re just reheating them, you can bake along with anything else, and adjust the time for lower temperature. Makes 2 servings.
TIPS: ** (1) For a SWEETER version: substitute maple syrup for the brandy * add 1 tsp brown sugar or honey * substitute honey mustard for the Creole mustard
(2) You can also add about 1/4 cup chopped pecans, if you want, and sprinkle a few on top before final baking
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