After all of that good cookin’ you had over the weekend, I thought you might need some vegetables.

Being raised on a farm you’d think that I had eaten everything that could be raised. I guess mama just wasn’t a gourmet cook. A better cook you wouldn’t find, but, I never saw an acorn squash until I was grown and still didn’t buy one for years. I had no idea how to cook it. It is as hard as a rock until you get inside. I eventually stepped out into the unknown and finally baked one. I just love it. Charles does too. He doesn’t have a choice, he has to eat what I cook or do without.

I have Katherine Pullman’s Acorn Squash for you.
23 halved Acorn Squash, seeded
1-1/2 cup diced unpeeled apples
1/4 cup oleo
1/2 teaspoon salt
1 cup grated cheese
1/8 teaspoon pepper
1-1/2 cups soft bread crumbs

Place squash halves, cut side down, in baking pan in small amount of water. Bake at 400 for 20-30 minutes or until almost tender. Saute celery and apples in butter in skillet for 5 minutes; stir in crumbs, cheese, salt and pepper.  Turn squash halves, fill with apple mixture. Bake 10-15 minutes longer or until squash halves are tender.
Now for the easy way. Sorry Katherine, but I’m just a simple country gal that likes things the easy way.

1/3 c. butter
2 squash
1/2 cup bread crumbs
1/3 cup chopped nuts tablespoons brown sugar (packed)
1/2 teaspoon salt (I never add salt)
1/4 teaspoon nutmeg

In a small microwave bowl melt butter. Wash squash and take an ice pick and stick a hole in squash. Place in microwave for three minutes. Cut in half lengthwise and take out seeds, place face down in microwave dish, add a little water, bake on high for eight minutes. While squash is cooking add other ingredients to butter and mix well. Fill squash with mixture, cover and cook another eight minutes. Not all microwaves cook alike so check for tenderness.

I guess you could use ingredients from either recipe. I just like to cook faster and to me using the microwave is the best way for that. Gooder’n Syrup. Von