What’s Cooking: Scampo Baked Acorn Squash

BOSTON (WHDH) - 7’s Sarah French is at Scampo at the Liberty Hotel in Boston for this week’s “What’s Cooking,” where legendary Boston restaurateur and Scampo chef and owner Lydia Shire shared her recipe for baked acorn squash.

For 2 people

Cut a whole acorn squash in half through the stem end . Leave seeds in and face flat down to roast on a cookie sheet w/ edges. Pour onto pan 1/2 c. of water to help steam and cook the squash. Roast at 350 degrees for 35 to possibly 45 or 50 minutes, until you can pierce it w/ a small knife and it is tender throughout. The edges of the squash should turn a beautiful golden brown color.

Remove from oven, flip over and scoop out all seeds gently. Generously salt and pepper using a pepper mill.
Place a generous tablespoon of whole butter and brown sugar in each cavity, cutting it into the flesh. Then immediately sprinkle w/ the crumble of: 2 Tbsp. of all-purpose flour mixed w/ 2 Tbsp. brown sugar and 2 Tbsp. of softened sweet butter.

Slice 3 strips of applewood smoked bacon into 1 in. pieces and cook halfway in a small skillet.
Garnish both halves of cooked squash with the crumble and the half cooked bacon. (I pour in the additional bacon fat )

Put back in 350 degree oven for about 5 to 8 minutes until the bacon is further crisped. Serve w/ chopped curly parsley.

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