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Pastimes : Let's talk turkey! Share your comments, recipes

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To: Carole Olkowski who wrote (1)	11/21/1998 10:47:00 PM
From: cgraham	Read Replies (1) of 49

Hmm. I'll have to try the shitake mushrooms in the gravy. I usually put chestnuts in my stuffing (Williams Sonoma has a jar of peeled, unsweetened cooked whole chestnuts that are terrific...all the work done for you!) Ok, so here' s my traditional Thanksgiving Squash recipe. It's healthy, it's elegant to look at , make serving easy and really tastes wonderful...even the kids like it! Let's assume there are ten people for dinner. Take five acorn squash (I've never had a problem finding them in any supermarket. Usually with the potatos, onions, butternut squash..winter vegetables). Cut them in half going against the ridge, like you'd cut a grapefruit to serve two people. Cut off the ends(and just the ends, and only slightly so they will stand up properly in the dish) Clean out the seeds, wash and dry(this is important. Take a paper towel and dry the inside and out. Otherwise the skin will pucker and they won't be as pretty). Place the squash halves in a large baking dish (either a lasagna pan or even a few pie plates will do.) facing up.Place a pat of butter in each . Add three shakes of cinamon(really this is how I cook!), and one shake of nutmeg to each. Bake at 350 degrees(preheated, but it's Thanksgiving..the oven will be hot for two days!) for 1 hour. They will be slightly golden around the edges and tender when you insert a fork into the flesh. Serve as they are. You don't eat the skin, but it serves as a wonderful disposable "dish" if you would... I also have a recipe where I stuff them with currants, sultanas and raisins, brown sugar etc. Let me know it this helps! Cat

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