Baked Acorn Squash
This is the perfect side dish for a Thanksgiving or Christmas feast.

3 acorn squash, washed
¼ cup honey
¼ cup butter or margarine
1 tsp. salt
½ tsp. black pepper
¼ tsp. paprika
1 tsp. ginger
½ tsp. lemon juice
¼ tsp. cinnamon

Cut acorn squash lengthwise, and cut a little slice off round top of shell (this will help balance the squash on its side).
Scoop out the seeds, then place flesh side down in a shallow baking dish, with a about an inch of water.
Bake for about 30 minutes at 375 degrees. Take out squash and turn over.
In a bowl combine honey, butter or margarine, lemon juice and spices. Mix well, then pour into ‘squash boats’.
Continue baking for another 30-40 minutes or until tender. Serves 6.

Squash Casserole
This recipe is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read more.

2 cups squash, cooked and mashed
1 egg, well beaten
1 Tbsp. sugar
2 Tbsp. margarine
Bread crumbs (2 slices bread)
Salt & pepper
Onion rings

Mix all together. Add ½ of onion rings.
Bake at 350 degrees for 20-30 minutes, then put other half of onion rings on top.
Bake 10-15 minutes.

Squash Supreme
This squash dish by Angie Teromo is from ‘Farmhouse Favorites’, a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.

2 cups cooked squash
1 cup undiluted cream of chicken soup
1 cup sour cream
Salt and pepper as desired
1 pkg. Pepperidge Farm stuffing mix (herb seasoning)

Cook squash with 3 tablespoons on minced onions if desired.
Boil squash and onions together. Make stuffing according to package.
Line bottom of casserole with half of stuffing mix. Add squash mixture.
Top with rest of stuffing mix. Pat butter or margarine on top.
Cook 325 degrees for 35 minutes.