Ingrients & Directions

4 sm Acorn or sweet dumpling 1/2 ts Salt
-squashes 1 tb Butter
1/2 c Buttermilk 1/8 ts Baking soda
1/2 c Water 1 lg Egg
1/4 c Cornmeal Freshly ground black pepper
2 ts Sugar Paprika

1. Heat oven to 350’F. With paring knife, from stem end of each
squash, cut off and remove 1/2-inch slice. If necessary, cut thin
slice from opposite end of squashes to make them level. Discard
slices or reserve for another use. With spoon, scoop out and discard
fibrous center and seeds. Place squashes, cavity sides down, on
greased baking sheet. Bake 10 minutes,

2. Meanwhile, prepare spoon bread: In 1-quart saucepan, combine
butter- milk, water, cornmeal, sugar, and 1/4 t salt. Heat mixture
to boiling over medium heat. Reduce heat to low and cook, stirring
constantly, until mixture thickens. Remove from heat. Whisk in
butter, baking soda, and egg until smooth.

3. Turn squash over so cavity side is up. Season squash cavities with
remaining 1/4 t salt and then fill cavities three-quarters full with
spoon bread. Bake 40 to 45 minutes or until spoon bread is golden and
firm. Garnish with freshly ground black pepper and a dash of paprika.
Serve immediately.

Country Living Holidays/92 Scanned & fixed by Di Pahl & gg

4 servings