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Main dishes

Harvest Acorn Squash

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

Make It

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.
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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