Vegetarian

Baked Pumpkin

submitted by

Baked Pumpkin and Acorn Squash
By Peggy O'Mara

Until 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
Pumpkin:
2 Tablespoons honey
2 Tablespoons butter
Salt and pepper
Dash of cinnamon


<p><strong><span class="style5">Acorn Squash</span></strong> <br /> Cut acorn squash in half. <br /> Scoop out seeds and soft insides. <br /> Place squash halves in a pan and add &frac12; inch of water to the bottom of the pan. <br /> Into each squash half, put honey, and butter. Sprinkle a little <br /> cinnamon on top of each half. <br /> Baked at 400 degrees for 30 to 40 minutes. Test for softness with a fork.</p> <p><strong><span class="style5">Pumpkin </span></strong><br /> Cut off the top of the pumpkin. Retain. <br /> Clean the seeds and soft insides out of the pumpkin. <br /> Dry out a bit. <br /> Put honey and butter in the pumpkin. Add salt and pepper and bit of cinnamon. <br /> Put the top back on the pumpkin. <br /> 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.</p>