Prep 15 mins
Cook 1 hr
Can be used as a side or main dish. From the Junior League or North Little Rock.
- 2 medium acorn squash
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup chopped celery
- 1⁄3 cup chopped onion
- 1 1⁄2 cups chopped cooked ham
- 2 tablespoons brown sugar
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon ground cinnamon
- Cut squash in half lengthwise; remove seeds.
- Place squash cut side down in a greased baking dish; add water until 1/2 inch deep.
- Cover dish and bake at 350° for 30 minutes.
- In a small saucepan, melt the butter.
- Add in the celery and onion; cook, stirring frequently, until tender.
- Add the ham, brown sugar, allspice, and cinnamon; stir to combine.
- Cook over medium heat until well heated.
- Place squash shells in a baking dish, cut side up.
- Spoon ham mixture into squash shells.
- Cover and bake at 350° for 15 minutes.
- Uncover and bake 15 minutes more.
Excellant! I made this using one squash and added 1 apple and an extra tablespoon of brown sugar. I served this with recipe #19034. We enjoyed this dish.
The two adults really enjoyed this, the three kids weren't so wild about it, but ate it with the temptation of jello for dessert. I did two things differently: I added some chopped apple to the onion and celery mixture and after I uncovered the squash & ham to finish baking (the final 15 min.) I sprinkled on some buttered bread crumbs to give it more kid appeal. I would definitely make this again. . . but plan it just for DH and myself.
This was a delicious, warming dish! The only thing I did differently was to use 1 Tbsp. olive oil in place of the butter, just to keep the recipe within the boundaries of my diet. I'm sure it would taste better with the butter, but my entire family really enjoyed this. Thanks for posting!