Yield: Each squash yields two substantial side-dish servings.
I like orange- and white-skinned acorn squash for its slightly moister flesh and thinner skin, but the dark green kind is delicious too. Choose acorn squash on the smaller side; they’ll be more tender and cook more quickly.
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A big favorite with our family. My diabetic husband likes the parmesan & thyme variation. The children and I like maple syrup, but I mix it up a bit with some cinnamon, cloves, and cayenne pepper and skip the pecans.
Love it - this is one of my favorites to make in the fall!
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