Thursday, November 27, 2008

Rum Nut Squash Bake

This being Thanksgiving, I wanted a non-sugary dish to replace the traditional sweet potato casserole with the walnuts, butter, brown sugar, and marshmallows. Having recently been given some acorn squash, I came up with this.

Acorn Squash
2 ripe pears (or apples)
1/2 cup pecan halves
3 TBS olive oil
1 TBS dark rum
1 tsp onion flakes
1 tsp garlic flakes
1 TBS fresh sage

Take 4 small, or 3 medium acorn squash, split in half, remove the seeds and pulp, Pam a baking pan and place acorns split side down and bake in a 350 degree oven for 1-1 and 1/4 hours based on size. Let them cool. Now remove skins and place in mixing bowl, core and thin slice pears, about 1/8th to 1/4", now add all ingredients, and mix well and place in casserole. Bake in 325 degree oven for 1/2 hour covered, then uncover, and bake an additional 15 minutes, and serve. If there are leftovers, you can reheat it with a layer of grated cheese of choice. In my case, it will be smoked gouda.

Enjoy, and Happy Thanksgiving.

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