* 3 acorn squash, halved and seeded
*
* 2 tablespoons stick margarine
* 1 cup chopped onions
* 3 cups peeled, seeded, and chopped Granny Smith apples
* 1/2 cup golden raisins
* 2 tablespoons light brown sugar
* 1 teaspoon ground cinnamon
* 1 1/2 cups shredded Cheddar cheese


1. Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
2. Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
3. While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
4. Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

* 1 small onion
* 1/4 cup chopped celery
* 2 tablespoons butter or margarine
* 2 tablespoons all-purpose flour
* 1 teaspoon chicken bouillon granules
* 1/2 teaspoon dill weed
* 1/4 teaspoon curry powder
* dash cayenne pepper
* 2 cups chicken broth
* 1 (12 ounce) can evaporated milk
* 3 cups mashed cooked acorn squash
* salt and pepper to taste
* 5 bacon strips, cooked and crumbled


1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

* 3 acorn squash, halved and seeded
* 5 tablespoons butter, softened
* 1/2 cup brown sugar
* 1/2 cup all-purpose flour
* 1/2 cup chopped pecans
* 2 eggs
* 1/2 cup white sugar
* 1/4 cup half-and-half
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt



1. Preheat oven to 400 degrees F (200 degrees C).
2. Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
3. Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
4. Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
5. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.

* 1 acorn squash, halved and seeded
* 3 tablespoons butter
* 1 cup diced celery
* 1 cup finely chopped onion
* 1 cup fresh mushrooms, sliced
* 1/8 teaspoon salt
* 1 pinch ground black pepper
* 1 teaspoon chopped parsley
* 1/2 cup shredded Cheddar cheese


1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
4. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

* 2 medium acorn squash
* 1/2 teaspoon salt
* 3/4 cup maple syrup
* 2 tablespoons butter or margarine, melted
* 1/3 cup chopped pecans


1. Wash squash. Cut in half lengthwise; discard seeds and membrane. Cut each half crosswise into 1/2-in. slices; discard the ends. Place slices in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. Cover and bake at 350 degrees F for 40-45 minutes or until tender.