Baked Acorn Squash
- Sprinkle nutmeg
- 1 c. orange juice
- 4 tsp. butter
- Wash the acorn squash well and cut in half, but do not pare.
- Remove seeds.
- Place the half squash cut side down in pan. Pour boiling water to ¼ inch depth. Bake at 400 degrees for about 15 minutes, then turn the half so that the cut side is up.
- When tender, remove from pan and scoop out the squash carefully, so that the shell remains intact. Mash and measure out ½ cup and mix with orange juice, nutmeg and butter, then return the mixture to the shell.
- Reheat for a short time if necessary, and serve at once.