Directly from the chef in the family!

Recipes left by my sister-in-law, the chef!

Becky's Acorn Squash:

1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Pinch of Salt

1 Preheat oven to 400°F.

2 Cut the squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times. Place in a baking pan, cut side up, and add about a 1/4 inch of water to the bottom of the pan so the skins don't burn.

3 Coat the inside of each half with butter. Add a dash of salt if you are using unsalted butter. Place half of brown sugar in the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned.

*****
Fried Green Tomatoes:

3 firm green tomatoes
1/2 cup flour
1/4 cup milk
2 beaten eggs
2/3 cup fine bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Allow to rest for 15 minutes. While waiting, assemble flour, milk, eggs, and bread crumbs in separate dishes.

2 Heat 2 Tbsp of olive oil in a skillet over medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. Fry half of the coated tomato slices at a time, for 5 minutes on each side, or until brown. As you cook the tomatoes, add olive oil as needed.

More to come! Thanks, Becky!