September 24, 2012 by Crystal Rayne
Projects & Recipes
Time to clear out the last of the garden and store stuff inside here in northern Minnesota, and squash is on the list. You can bring it in after the first hard frost, even if it still has green lines or is not quite rip yet. Simply store in a cool dry place and pull one out as you need it. Today seems like a great day to bake some up to go with the spaghetti Macgyver & I are making.
What you need:
1 or 2 strips of bacon
Doing the deed:
Take your squash, wipe it clean then cut it in half lengthwise.
Scoop out the seeds and don’t forget to dry them out to plant next gardening season. Next take a fork and poke holes all over into the inside meat. Lay on a lined cookie sheet and preheat the oven to 350 degrees F.
We like to put a scoop of butter in the bowl of the squash, then sprinkle the whole inside with brown sugar. To top it off add a strip or 2 of bacon. Mine has a lot because each child in our house wants a piece of bacon with their squash, but normally you would use only 1 or 2. Put into the oven for 45 minutes to an hour. Test your squash like you would a potato. Pierce with a fork and if it slides in and back out smooth, it is done. Happy Harvest Season!