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.
I discovered this recipe a long time ago and have used it often, This preparation is a nice change from simple baked acorn squash. With the skins on the slices and lemon sauce drizzled over them, this side dish looks as good as it tastes. —Nell Fletcher, Sedalia, Colorado
When our test kitchen cooks came across the tart cranberry chutney recipe shared by Arline Blanchard, from Stockton Springs, Maine, they promptly paired it with another autumn favorite—acorn squash. The resulting side dish is tangy and tasty, and eye-catching as well!
Getting our son and daughter to eat squash was out of the question until a friend suggested I try this recipe. These puffs are similar to hush puppies, which my kids love. Now they love these!—Constance Ellenburg, Southhave, Mississippi
"Acorn squash is a favorite with my family," relates Mrs. Richard Lamb of Williamsburg, Indiana. "This recipe gets sweet maple flavor from syrup and an appealing nuttiness from pecans. It's easy, too, because you don't have to peel the squash."
I always get compliments when I serve this quiche to my hungry crew. Our grandchildren especially love it for breakfast. The sweet flavor of the Swiss cheese and squash really comes through.—Mary Detweiler, Middlefield, Ohio