"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Acorn and Butternut Squash Medley, by Joe Cherry, is from From The Cherry Grille,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 large acorn squash 1 large butternut squash Juice from ½ of a lemon Pinch of fresh nutmeg Tsp cinnamon 4 oz butter 1/3 cup of brown sugar 1/3 cup water
Preheat oven to 375 degrees Peel, seed and chop all squash into relatively equal size pieces Place squash in aluminum pan Add Lemon juice and water Sprinkle over top: nutmeg, cinnamon, brown sugar Slice butter into pieces and add Cover tray and cook for approximately 1 hour (check after 40 minutes to see if squash is tender)
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