Baked Pumpkin

Baked Pumpkin and Acorn Squash
By Peggy O’Mara

baked pumpkinUntil I went to New Zealand, I didn’t realize what a great vegetable dish pumpkin is. Open up to the world of pumpkins. Here are two squash recipes, one for the more traditional acorn squash and one for pumpkin.

Acorn squash:

1 Tablespoon honey

1 Tablespoon butter

Dash of cinnamon


2 Tablespoons honey

2 Tablespoons butter

Salt and pepper

Dash of cinnamon

Acorn Squash
Cut acorn squash in half.
Scoop out seeds and soft insides.
Place squash halves in a pan and add ½ inch of water to the bottom of the pan.
Into each squash half, put honey, and butter. Sprinkle a little
cinnamon on top of each half.
Baked at 400 degrees for 30 to 40 minutes. Test for softness with a fork.

Cut off the top of the pumpkin. Retain.
Clean the seeds and soft insides out of the pumpkin.
Dry out a bit.
Put honey and butter in the pumpkin. Add salt and pepper and bit of cinnamon.
Put the top back on the pumpkin.
Bake on a cookie sheet until soft and bit brown on the outside. About 40 to 60 minutes, depending on the size of the pumpkin. Test with fork.

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