Acorn: This ridged, acorn-shaped squash
with the dark green skin may be the best known of the winter squashes, although
it doesn't provide quite as much beta-carotene as other orange-fleshed squash.
Buttercup: So named because of its turbanlike cap at the blossom end (opposite
the stem end), buttercup has a squat shape. Its dark green skin is punctuated
with lighter green stripes. The orange flesh is sweet but somewhat dry.
Butternut: The orange flesh of this tan, smooth-skinned squash provides a
substantial amount of beta-carotene.
Spiced Acorn Squash
1 acorn squash
2 T. butter
2 t. cinnamon
2 T. brown sugar
salt to taste
Cut the squash in half. Remove and discard seeds.
Place squash halves in a casserole dish. Place 1 tablespoon butter in each half.
Sprinkle with the cinnamon and brown sugar.
Season with salt to taste. Bake covered at 350°F. for 1 hour.