Fall is acorn and butternut squash season!
Acorn Squash in its shell is a great, and easy side.
This recipe calls for 1 medium acorn squash,
but it's very easy to add more and adjust your recipe.
Plan on 1 squash for every 2 servings.
Cut squash lengthwise into halves
(they are very hard, so be sure you're on a solid surface),
Cover with plastic wrap.
Microwave at high for approximately 6-9 minutes.
When soft, remove from oven and allow to cool slightly.
Discard seeds and fibrous material.
Scoop out squash and reserve the shells.
In a food processor or blender, evenly chop
2 T onion
1/4 c loosely packed parsley sprigs.
scooped out squash
2 T butter, melted
2 T sour cream
salt and pepper to taste
Puree until smooth.
Taste and adjust seasonings
Spoon into shells.
Sprinkle with a mixture of bread crumbs and butter
(about 1/4 slice of bread
2 t/ melted butter)
Bake at 350 degrees for 15-20 minutes.
2 t. melted butter
This week I'm linking with
Tasty Tuesdays at 33 Shades of Green
Foodie Friday at Designs by Gollum