4 med. acorn squash
3 tbsp. butter
1 tsp. salt
1 1/2 c. fresh or frozen (thawed) broccoli pieces
2 tbsp. butter
2 tbsp. all-purpose flour
2 c. milk
2 c. cheese of your choice

Cut squash in half lengthwise and remove seeds. Place cut side down in shallow baking dish and add 1 inch water. Bake at 350 degrees for 40 minutes or until tender. Drain. Brush inside of hot squash with melted butter. Sprinkle with salt and pepper; set aside.

Melt 2 tablespoons butter in heavy saucepan over low heat. Add flour, cook 1 minute, stirring constantly until mixture is smooth. Gradually add milk, cook over medium heat, stirring constantly until thick and bubbly. Add cheese (we like Cheddar). Stir until melted. Pour white sauce over broccoli, toss gently. Spoon evenly into squash halves. Yield 8 servings.