Baked Stuffed Winter Squash
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INGREDIENTS 2 large acorn squash
2 tablespoons butter, melted
1/2 teaspoon salt
Sprinkling of freshly ground black pepper
1 small onion, minced
1 tablespoon corn oil
1/4 cup soft white bread crumbs
2 tablespoons cold water
1 egg, well beaten
Sprinkling of salt
Sprinkling of freshly ground black pepper
1/4 cup dry, fine bread crumbs
2 tablespoons butterPreheat oven to 325 degrees. Thoroughly wash squash, cut in halves, remove seeds and fibers, and wipe dry with paper towels.
Drizzle melted butter over each squash half and sprinkle with salt and freshly ground black pepper. Bake squash, cut side down, on a cookie sheet until tender, 1 to 1-1/4 hours. Remove squash from oven and increase heat to 375 degrees.
Scoop out insides of squash and mash in a small bowl, setting squash shells aside.
In a medium-size, heavy skillet sauté onion in 1 tablespoon oil until golden.
Soak soft white bread crumbs in cold water and drain. Make a pulp of bread crumbs and add to onions in skillet. Add mashed squash to onions and bread and cook over low heat, stirring occasionally, for about 15 minutes. Thoroughly combine beaten egg, salt and pepper with squash.
Fill squash shells with mixture from skillet. Sprinkle dry bread crumbs over each squash half and dot with pats of butter. Bake for approximately 20 minutes, until squash is nicely browned.