Yield: 2 To 4
|1 \N||Acorn Squash|
|1 tablespoon||Real Butter|
|2 tablespoons||(heaping) Brown Sugar|
|2 \N||Strips of Bacon; preferably center cut|
|2 teaspoons||Vidalia Onion; diced|
|1 \N||Jigger of Brandy; give or take|
Cut squash in half and clean thoroughly; be careful not to damage the outer skin, as it needs to be liquid-tight.
Next, take a fork and pierce the meat of the squash, again being careful not to puncture the skin. Do this to both the bottom and the sides of the squash. When you pierce the sides, hold the fork at a 45-degree angle to the side of the squash with the fork pointed down to the bottom.
Add one tablespoon of butter, one tablespoon of brown sugar, one slice of bacon cut in half, and one teaspoon of diced onion to the center well of each acorn squash half.
Either divide one jigger of brandy between the halves, or add one jigger of brandy to each half; you can adjust the amount to suit your own preference.
Bake, covered, in a 350-F degree oven for one hour, and serve. You'll find this is very tasty as either a side or a main dish.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jul 29, 1999, converted by MM_Buster v2.0l.