FriendsEAT New York

BAKED ACORN SQUASH

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Reference:

Epicurious, April 1999 Helaine Ohayon, Lauren Ohayon's mom "My Mother Made Me Eat It"

Prep:

This recipe can be prepared in 45 minutes or less.

Servings:

Serves 2.

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Submitted by:

Foodie

Ingredients

Chile-Yogurt

Marinade

garlic cloves

jalapeño, halved lengthwise and seeded

large onion, cut into large chunks

1/4

cup packed fresh cilantro, basil, or parsley leaves

One 16-ounce container plain low-fat yogurt

Grated zest of 2 limes

1/4

cup fresh lime juice

tbsp chili powder or pure ground mild chile, such as ancho

tsp salt

large (8 to 9 ounces each) chicken breast halves, each cut in half crosswise to make 8 pieces total

chicken drumsticks

chicken thighs

Directions

Cut 1 acorn squash in half. Scoop out seeds. Put 1 teaspoon of butter in the center of each half, then sprinkle with cinnamon and sugar, ginger, and nutmeg. Place both squash halves in a pan with 1/4 inch water and bake at 350°F for one hour.

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