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.

The Adventurous Mailbox

Packages from abroad containing captivating adventure books, a top-secret code to join a team of world explorers, engaging lessons, and so much more!

Start the Adventure Here!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>