Acorn Squash Loaf Recipe
Place butter and brown sugar into the squash and place remaining squash over the other piece.
Acorn squash loaf recipe. Add water melted butter brown sugar sour cream and eggs to the squash in a large bowl and mix well. Bake the squash until the flesh is fork tender about 45 minutes. Cut the acorn squash in half.
Beat sugar and shortening together in a bowl until fluffy. Invert squash in an 11 x 7 in. Remove cooked squash from the rind and mash it with a fork.
Pour melted butter brown sugar into blendtec blender. To prepare a roasted acorn squash for baking cut off a quarter inch from its top and bottom this way you ll have removed its stem and you ll have a flat steady base for slicing. Slice the squash into 1 inch slices.
Bring to a boil. In a large mixing bowl whisk together flour nutmeg baking soda baking powder salt cloves and cinnamon. Use a soupspoon to scoop out the seeds and discard them.
Scoop out the fleshy bits with a spoon puree in a food processor or blender until smooth. Roast for 45 minutes to 1 hour or until the squash is very tender. Preheat oven to 350 degrees f 175 degrees c.
Bake until tender 50 60 minutes. Toss with the olive. Bake at 400 degrees for 30 minutes until soft.