2 acorn squash
1 large onion, diced
5 tbsp. softened butter, divided
1/2 cup shredded cheddar cheese
garlic salt, to taste
pepper, to taste
bread crumbs

Cut acorn squash in half and remove seeds, place cut side down in about 1 to 2 inches of water in large glass baking dish. Bake at 350°F until tender (about 45 minutes).

On stovetop, cook onion in 1 tablespoon of butter until lightly golden, remove from heat.

Once done, remove squash from pan, being careful not to tear skins, and set aside.

When cool enough to touch, gently spoon out the squash from each half and mash in mixing bowl. Add 3 tablespoons of butter, onions, plus pepper and garlic salt to taste. Mix well by hand.

Fill each half with the mixture, top with shredded cheddar and lightly sprinkle with breadcrumbs. Take remaining 1 tablespoon butter, and drizzle over each top.

Return to baking dish (remove water) and bake for an additional 20 to 30 minutes at 350°F.

Makes 4 servings.

Submitted by: Anna M.