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Foil-wrapped Squash

  • 1 small acorn squash

  • 4 ounces butter

  • 6 teaspoons brown sugar

  • 1/4 cup lemon juice

  • salt and pepper to taste

  • 3 tablespoons finely chopped fresh parsley


  • Halve the squash lenghways. Scoop out and discard the seeds and membranes. Cut each half lengthways into 3 wedges.

    Put each wedge onto a large piece of foil and top with portion of butter and 1 teaspoon sugar. Sprinkle with lemon juice, salt, pepper and scatter the parsley over.

    Close parcels, securing seams well. Cook over medium heat for about 40 minutes, turning frequently until squash is tender. Serves 6.







    Published: 3/9/2007
    Source: Great Camping Spots

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