Did you happen to notice that the some of the squash is ready? If you don’t grow your own, it is readily available at the local farmer’s markets and roadside stands.
A reader from across the border sent this one in. She said it was the only way her family would eat squash for years. They have since learned that squash has many uses and have tried several others, but this one remains their favorite. See if your family might like it as well.
Ingredients
2 acorn squash, halved and seeded
salt and pepper to taste
1/4 cup butter, diced
6 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
Directions: Preheat oven to 350 degrees F (175 degrees C). Place squash in a shallow baking pan, cut side down. Bake in preheated oven for 30 minutes, or until tender. Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon. Bake for 20 minutes more.
This next one is one I found in an old cookbook. It sounds good. Most foods-when breaded and fried-become a favorite with most of my family. I think we’ll try this one some night this week.
Ingredients
6 pounds butternut squash – peeled, seeded and sliced
1 egg, beaten
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying
Directions: Combine egg and milk together in a small bowl, mix well. In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture. Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown. Drain on paper towel, serve warm. Enjoy!
Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
