Ingredients Jump to Instructions ↓

  1. 2 Golden acorn squash - halved and seeded

  2. 4 tablespoons 60ml Butter or corn oil margarine

  3. 4 tablespoons 60ml Brown sugar

  4. 1 cup 237ml Fresh or frozen raspberries

  5. < or >

  6. (substitute blueberries or blackberries)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350F. Cut a thin slice off the bottom of the squash and stand them upright in a baking dish. Fill each half with 1 tablespoon butter and 1 tablespoon brown sugar. If you are using frozen raspberries, bake the squash for 35 minutes, add 1/4 cup berries to each half, and bake for another 10 minutes. Fresh raspberries can be added after squash have baked for 40 minutes. Cook them for another 5 minutes.

  2. Microwave Instructions: Cut each squash in half and scoop out the centers. Put the squash, cut side down, in a shallow baking dish and add 3 tablespoons water. Cover the dish with plastic wrap and bake on High for about 12 minutes, or until they are tender. Cut a thin slice off the bottom of each half and turn over. Stand the squash upright in the baking dish and fill each half with 1 tablespoon butter, 1 tablespoon brown sugar, and 1/4 cup raspberries. Microwave on High for 4 more minutes for frozen raspberries and 3 more minutes for fresh berries.


Send feedback