Delicious Acorn Squash Recipe by Mamma Pearl

Mamma Pearls Delicious Acorn Squash

There are recipes that stand the test of time and acorn squash is one of them. The name is not appealing but the aromas coming from the kitchen will change your mind. Just looking at that green vegetable you just can’t imagine what to do with it. If you grew up in the country, you’d look forward to cooking and baking the seasonal favorite acorn squash. You pretty much knew what you were going to be eating from season to season, fall and Thanksgiving was acorn squash, acorn soup, acorn bread, and acorn pie. Anything you could use it for they made it. Nothing was wasted.

This acorn squash recipe was my Mamma pearls. She was a fantastic cook, and baker. No one could make a vegetable taste like our Mamma Pearls. Delicious recipes were scribbled on scraps of paper and stuffed into metal recipe boxes. Which brings us to Southern, Indiana’s 1937 flood.

We loved it when Mamma pearl told the story of during the 1937 flood; my grandfather took her in a flat boat and oared her to their house. It was a traumatic site to see your home under water with all your possessions ruined. As they oared the flat boat closer, they could see furniture bobbing in the water. The windows were gone from the pressure of the water that made it easier to row right up to the window and look inside. Their pie safe was bobbing over by the door on its side with the doors open. Floating inside were mamma’s pie tins with her metal recipe box sitting right on top. My grandfather reached inside and carefully plucked out the little recipe box handing it to my grandmother. She very carefully flipped the metal lid up, and inside the first recipe under A was Acorn Squash. She cradled it in her arms while they made there way back to dry land. From then on, she made this very special recipe for everyone to enjoy and they could tell their remarkable story. Years have passed and the famous acorn squash recipe has yellowed with age. The tradition goes on, and the story is still told each and every holiday.

Stuffed Acorn Squash

(1) Acorn squash

(1) Teaspoon chopped onion

(1) Teaspoon finely chopped green pepper

(2) Tablespoons butter

(1/2) cup grated cheese

(1) Cup soft bread crumbs, salt and pepper

Bake squash in hot oven (400 degree F.) about 35 minutes or until tender. Cut lengthwise into halves, discard seeds and scoop out center, leaving shells about ¼ inch thick. Mash pulp and add remaining ingredients. Pile in squash shells and place in moderate oven (350 degrees) to brown tops serves 2