Acorn Squash, Harvest

By AnitaD

From website: Kraftrecipes.com

Best of Season:
Acorn squash are a popular variety of hard-skinned squash. Choose squash that are heavy for their size. The rinds should be hard, deep-colored and free of spots. Store in a cool, dark, well-ventilated place for up to 1 month

Ingredients

• 2 acorn squash, halved lengthwise, seeded
• 2 Tbsp. margarine or butter
• 4 tsp. brown sugar
• 1 cup Miniature Marshmallows

Preparation

Step 1

HEAT oven to 375°F.

*PLACE squash halves in microwaveable dish; cover with vented microwaveable plastic wrap.
*Microwave on HIGH 12 to 14 min. or until tender, turning after 6 min.
*Let stand, covered, 5 min.
*SCOOP squash from shells, leaving 1/4-inch-thick shells. Mash squash with margarine; spoon into shells. Place on baking sheet; top each squash half with 1 tsp. brown sugar and 1/4 cup marshmallows.
*BAKE 12 to 15 min. or until squash is heated through and marshmallows are lightly browned.

Kraft Kitchens Tips - Use Your Oven
To cook squash in oven instead of microwave, place unfilled squash halves, cut sides down, in 13x9-inch pan filled with 1/2 inch water. Bake at 375°F 40 to 50 min. or until squash is tender. Scoop squash from shells and continue as directed.