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Harvest Acorn Squash

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Harvest Acorn Squash recipe
photo by:
kraft
Mashed acorn squash is topped with brown sugar and marshmallows and baked in its own shells for a tasty autumn side dish.
time
prep:
30 min
total:
45 min
servings
total:
4 servings
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what you need

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

Make It

PREHEAT oven to 375°F. Place squash halves in microwavable dish; cover with vented plastic wrap. Microwave on HIGH 12 to 14 minutes or until tender, turning after 6 minutes. Let stand, covered, 5 minutes.

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. of the brown sugar and 1/4 cup of the marshmallows.

BAKE 12 to 15 minutes or until squash is heated through and marshmallows are lightly browned.

Kraft Kitchens Tips

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