Acorn Squash

Carl’s Mother is known for her baked acorn squash recipe that we absolutely love and anxiously await our acorn squash harvest each year just to make it. We cut our Acorn Squash in half and scrape out the seeds and pulp. In a separate bowel, we cut up a variety of our favorite fruit that is in season so we typically use apples, pears and peaches. (Use about 1/2 an apple, 1/2 a pair and 1/2 a peach.) We toss a few tablespoons of curry powder with the fruit. (You may want to add a couple teaspoons of curry powder then mix and taste to see how much spice is right for you.) Carl’s mother will sometimes add a touch of either honey or sugar if the fruit isn’t sweet. We then fill the squash with the fruit mixture and bake the squash on a cookie sheet, with some water on the cookie sheet, at 350° for about 45 minutes to an hour until the entire squash is tender. (Remember, there are several types of curry powder and the curry powder we use has a sweet flavor rather than a hot flavor. Ours is normally called “mild” Indian Curry Powder”.

Chocolate Summer Squash Bread A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra summer squash from your basket of vegetables! ( makes 2   9x5 inch loaf pans)
2 (1 ounce) squares unsweetened chocolate	1 teaspoon vanilla extract
3 eggs	2 cups all-purpose flour
2 cups white sugar	1 teaspoon baking soda
1 cup vegetable oil	1 teaspoon salt
2 cups grated summer squash (patty pan, yellow straightneck)	1 teaspoon ground cinnamon
	3/4 cup semisweet chocolate chips

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly
   grease two 9x5 inch loaf pans. In a microwave-safe bowl,
   microwave chocolate until melted. Stir occasionally until
   chocolate is smooth.
2 In a large bowl, combine eggs, sugar, oil, grated
   summer squash, vanilla and chocolate; beat well. Sift in the flour
   baking soda, salt and cinnamon; stir to blend. Pour batter
   into prepared loaf pans.
3 Bake in preheated oven for 60 minutes, or until a
   toothpick inserted into the center of a loaf comes out clean. Do
   not overbake.