2 acorn squash
Salt and pepper
4 tbsp butter
4 tsp brown sugar
4 tsp dark rum
4 tsp freshly grated nutmeg
1 tbsp slivered candied ginger (optional)
4 tbsp coarsely chopped walnuts
Cut squash in half lengthwise, scoop out the seeds and place squash halves, cut side up, in a shallow baking dish. Sprinkle with salt and pepper. Place 1 tbsp butter in each half, sprinkle the inside with 1 tsp (each) brown sugar and rum and a pinch of nutmeg. Distribute the candied ginger and walnuts amont the halves.
As a bit of water to bottom of the dish cover lightly with poil and bake in 350F for about 45 minutes or until tender.
The whole process can be speeded up by doing all above (but not completely soft) in the microvawe previous night and grilling till perfection before serving.
Jay from Blairview Bed and Breakfast, Cambridge,
Ontario