A buttery sweet sauce seasoned with cinnamon coats the russets, sweet potatoes, squash and carrots in this delicious side dish. It goes well with beef, pork, poultry, sausage--just about anything.
Relates Susan Reynolds of Livermore, Colorado, "One of my husband's favorite foods is acorn squash. I had an abundance of zucchini and acorn squash, so I put together this concoction. He pronounced it 'perfect'!"
I won a first-place trophy with this recipe in a cook-off in 1981. I've made it for family and guests many times since. Each squash has a shiny glaze on top, which makes this a spectacular-looking dish!
SERVED WITH buttered noodles and some fruit, this delicious, satisfying "meal in one" is easy to prepare.
The green of the squash remains true to color through the cooking process, so it's pretty on the plate. It's a favorite when I'm cooking for just the two of us. —Linda Gaido
New Brighton, Pennsylvania
I have served this variation of squash often. It's a nice side dish, especially appropriate in the fall— or it can be used for a main luncheon dish. If you prepare your squash ahead and freeze it, it takes very little time to put this recipe together.
I love to fix acorn squash this way. It's pretty and impressive to serve, a tasty combination of fruit and vegetable and my favorite side dish when I make meat loaf. My husband, who was a "meat and potatoes" man when we were married, requests this dish often.
My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!—Jean Gaines, Bullhead City, Arizona