How To Make Baked Acorn Squash

 This recipe, also from our cookbook,  yields 8 servings

2 acorn squash, approximately 1-1/4 lb each

4 tablespoons butter

1/2 cup lemon juice

1 cup orange juice

2 cups water

1/2 cup brown sugar, firmly packed

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1-1/2 teaspoon salt

Quarter each squash and remove seeds

Place the sections in a 10 x 12 inch baking pan, cut side up.

Combine the rest of the ingredients in a small sauce pan, bring to a boil over medium heat, stirring occasionally.

Pour the sauce over the squash and cover with foil.

Bake in a preheated 400 degree F oven for approximately 45 minutes.  Remove foil and allow to cool.

Store the squash in the liquid and marinate for 24 hours in refrigerator.  Reheat in microwave or in a moderate 350 degrees F oven for 10 minutes or until just heated through.

This dish has a refrigerated shelf life of up to one week and the flavor only improves the longer it marinates.