2 teaspoons GRANDMA’S MOLASSES
1 teaspoon butter or margarine
Heat oven to 400° F. (moderately hot). Wash squash; split in half, lengthwise, and scrape out seeds. Put the remaining ingredients into each half. Bake 45 minutes, in covered pan, containing 2 inches of hot water. Uncover; bake 15 minutes or until squash is tender and has browned.
Steamed Acorn Squash: Place squash in a large pan about 4 inches deep; pour from 1 to 2 cups water around squash, and cover with metal foil. Cover pan with a tight-fitting lid. Steam over medium heat 20 minutes or until squash is tender.
GLAZED CARROTS AND ONIONS
8 carrots
8 onions
¼ teaspoon salt
Dash of pepper
¼ cup GRANDMA’S MOLASSES