- 1/3 cup honey
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 4 medium acorn squash
- Preheat oven to 375°. In a large bowl, mix the first five ingredients. Cut squash in half; remove and discard seeds. Fill squash halves with butter mixture.
- Place in a greased 15x10x1-in. baking pan. Bake, covered, 1 hour or until squash is tender. Bake, uncovered, 10 minutes longer or until filling is bubbly. Yield: 8 servings.
Originally published as Honey-Spice Acorn Squash in Quick Cooking September/October 2001, p44
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