Baked Acorn Squash

This recipe was contributed to “Maryland’s Way”, the Hammond-Harwood House cookbook by Mrs. J Reany Kelly, known as Elizabeth Frances King until she married Mr. Kelly in 1921.

Reany Kelly was a historian of Anne Arundel county and beyond, archiving photos of many Maryland historic homes for a collection now belonging Maryland Historical Society.

Surprisingly, I can’t find too much information about either of them other than involvement in the Anne Arundel County Historical Society.

That leaves me only to talk about Acorn Squash and Maryland. But there’s not too much to say about that either… uh its a fall and winter vegetable and is not really in season right now.

Well hey I’m sure everyone’s still reeling from Maryland Fried Chicken so lets just kick back.

Recipe:

• 3 acorn squash(es?)
• 6 Teaspoons  butter
• 6 Teaspoons  brown sugar
• 6 Teaspoons Bourbon
• 1 Teaspoon salt

Cut squashes in halves and remove the seeds. Place in lightly oiled baking dish and put a teaspoon each of butter, sugar, and Bourbon in each squash half. Sprinkle with salt and nutmeg. Cover and bake at 400° for about 30 minutes or until tender. Serves 6.

Adapted from “Maryland’s Way: The Hammond-Harwood House Cookbook”

Don’t throw these away, roast and eat them!

Pork chop and rice make it a (not photogenic) meal

Leftovers in a crepe with scrapple sticks! Now “Scrapple” was a much better entry than this one.