- 2 small acorn squash, or 1 butternut or hubbard squash
- 2 fresh peaches, pureed (about 1 cup)
- 1 tspn lemon juice
- 2 tbspns brown sugar
Wash, cut in half, and seed the squash. Puree the peaches by putting them in a blender. Leave skin on if desired.
Mix puree and and lemon juice. Place squash in baking dish, pour pureed peaches over the squash, then salt, pepper, and dot with butter. Sprinkle brown sugar over top.
Cover and bake for 350 degrees for about an hour or until tender when pierced with a fork. Serves 4.
More Peach RecipesWhite House Peach Fritters (1887)
Peach Macaroon Freezer Pie (1978)
(Origin - "The Passion for Peaches Cookbook" by Gail McPherson, 1976.)
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