Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Maple-Glazed Acorn Squash



Posts : 17751
Thanked : 872
Join date : 2013-01-12

Maple-Glazed Acorn Squash

Post by Lobo on Tue Jun 23, 2015 3:32 am

[size=33]Maple-Glazed Acorn Squash[/size]

Turn your fresh acorn squash into a filling vegetable dish. The sweet currant syrup creates a mouthwatering glaze for the baked squash.

Yield: 6 servings.


  • 3 (1 to 1 ½-pound) acorn squash, cut crosswise and cleaned

  • ¼ cup (½ stick) unsalted butter, softened

  • Salt and pepper to taste

  • 1/3 cup pure maple syrup

  • ¼ teaspoon ground all spice

  • 5 tablespoons dried currants


Spread each squash cavity with ½ teaspoon butter, salt and pepper. Arrange cut side down in a baking pan. Add ¼ inch of water to the pan. Bake at 400 degrees for 30 minutes. Combine the remaining butter, maple syrup, allspice and currants in a small saucepan. Cook over low heat until the butter is melted and the currants are plump. Turn the squash cut side up and brush generously with the currant syrup. Add more water to the bottom of the dish if necessary. Bake for 20 to 30 minutes longer or until tender.

    Current date/time is Sat Dec 03, 2016 2:23 am