Serves: 4
Total Calories: 506
Rinse squash cut in half lengthwise. Discard seeds.
Place water and salt in a 10-inch skillet. Arrange squash halves, cut-side down, in skillet. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until tender when pierced with a fork.
Meanwhile, in a small saucepan over medium heat, melt butter or margarine. Stir in honey, raisins and allspice. Stirring occasionally, bring to a boil. Boil for 1 minute. Remove from heat set aside and keep warm.
Place cooked squash, cut-side up, on a serving platter. Spoon one-fourth of the honey mixture into each half. Garnish with parsley. Serve immediately.
This Candied Acorn Squash recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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