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Receta Golden Acorn Squash With Raspberries
by Global Cookbook

Golden Acorn Squash With Raspberries
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Ingredientes

  • 2 x Golden brown acorn squash halved and seeded
  • 4 Tbsp. Butter or possibly corn oil margarine
  • 4 Tbsp. Brown sugar
  • 1 c. Fresh or possibly frzn raspberries ( or possibly ) (substitute blueberries or possibly blackberries)

Direcciones

  1. Preheat the oven to 350 degrees.
  2. Cut a thin slice off the bottom of the squash and stand them upright in a baking dish. Fill each half with 1 Tbsp. butter and 1 Tbsp. brown sugar. If you are using frzn raspberries, bake the squash for 35 min, add in 1/4 c. berries to each half, and bake for another 10 min. Fresh raspberries can be added after squash have baked for 40 min. Cook them for another 5 min.
  3. Microwave Instructions: Cut each squash in half and scoop out the centers. Put the squash, cut side down, in a shallow baking dish and add in 3 Tbsp. water. Cover the dish with plastic wrap and bake on High for about 12 min, or possibly till they are tender. Cut a thin slice off the bottom of each half and turn over. Stand the squash upright in the baking dish and fill each half with 1 Tbsp. butter, 1 Tbsp. brown sugar, and 1/4 c. raspberries. Microwave on High for 4 more min for frzn raspberries and 3 more min for fresh berries.
  4. Comments: Golden brown acorn squash are as brilliantly colored as the Yakima sun on a bright August day. When they are filled with fresh red raspberries, butter, and brown sugar they become a feast for the eyes as well as the palate. If fresh raspberries are not available, frzn raspberries can be used directly from the freezer.