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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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From my collection of handwritten recipes 1960's. Ingredients:
3 medium acorn squash |
1/4 cup chopped onion |
1/4 cup green pepper |
1/4 cup chopped celery |
1/2 teaspoon curry powder |
1 tablespoon butter |
2 cups diced ham |
1/3 cup pitted ripe olives |
1/2 teaspoon salt |
2 tablespoons milk |
1/2 cup corn flakes, crushed |
Directions:
1. Cut 3 medium acorn squash in half lengthwise; remove seeds. Place, cut side down, in shallow baking pan; Bake in 350* oven 35-40 minutes or till tender. Meanwhile, in saucepan, cook chopped onion, chopped green pepper, chopped celery and curry powder in butter till vegetables are tender but not brown, about 10 minutes. Stir in diced cooked ham and sliced olives; set aside. Scoop out squash from shells, reserving shells. In small mixing bowl, whip squash with 1/2 teaspoons salt and enough milk to make a fluffy mixture, about 2 Tblsp. Combine squash with ham mixture; return all to squash shells. Sprinkle cornflakes over top of filled squash. Bake at 350* for 15 minutes.
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