Preheat the oven to 350 degrees. Cut a thin slice off the bottom of the squash and stand them upright in a baking dish. Fill each half with 1 tablespoon butter and 1 tablespoon brown sugar. If you are using frozen raspberries, bake the squash for 35 minutes, add 1/4 cup berries to each half, and bake for another 10 minutes. Fresh raspberries can be added after squash have baked for 40 minutes. Cook them for another 5 minutes.

Microwave Instructions: Cut each squash in half and scoop out the centers. Put the squash, cut side down, in a shallow baking dish and add 3 tablespoons water. Cover the dish with plastic wrap and bake on High for about 12 minutes, or until they are tender. Cut a thin slice off the bottom of each half and turn over. Stand the squash upright in the baking dish and fill each half with 1 tablespoon butter, 1 tablespoon brown sugar, and 1/4 cup raspberries. Microwave on High for 4 more minutes for frozen raspberries and 3 more minutes for fresh berries.

Comments: Golden acorn squash are as brilliantly colored as the Yakima sun on a bright August day. When they are filled with fresh red raspberries, butter, and brown sugar they become a feast for the eyes as well as the palate. If fresh raspberries are not available, frozen raspberries can be used directly from the freezer.

Recipe Source: DUNGENESS CRABS AND BLACKBERRY COBBLERS by Janie Hibbler (c) 1991 Alfred A. Knopf, Inc., New York - 329 pages - $25.00 As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 10-28-1995