ACORN ELEGANTE
• 3 acorn squash
• 2 cups chopped onion
• 6 oz. can sliced mushrooms
• 2 tablespoons snipped parsley
• 3 tablespoons butter
• 1 cup shredded processed cheese
• 1 tablespoon buttered bread crumbs

Cut acorn squash in half and remove seeds. Bake at 350? for 35 minutes. Saute onion in 3 tablespoons butter. Add drained mushrooms and parsley. Season and stuff squash with mixture. Return to the oven and bake 20 minutes. Top with cheese and bread crumbs; bake until cheese melts.

Serves 6

HUBBARD SQUASH IN SOUR CREAM
• 4 cups pared Hubbard squash, cut in 2-inch squares
• 1/8 teaspoon pepper
• 1 medium onion, sliced
• 2 tablespoons butter or margarine
• 1 cup dairy sour cream
• ½ teaspoon salt
• ½ teaspoon dill seed

Cook squash in boiling salted water for 15 minutes or until tender. Drain and sprinkle with pepper. Saute onion in butter; remove from heat; add sour cream and salt, stir well. Place hot squash on dish; pour sour cream mixture over. Sprinkle dill seed on the top.

Serves 4 to 6

Erie County Cooperative Extension