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Acorn Squash With Hazelnut Butter 2 acorn squash 1/4 cup butter - (1/2 stick) 1/2 cup chopped hazelnuts 2 Tbs orange liqueur or rum Salt, to taste) Directions 1 Heat the oven to 350 degrees. 2 Cut the squash in half lengthwise and scoop out the    seeds. Note: Acorn squash is very hard, so take care when cutting it    in half. We set each squash on a cutting board, wedged a knife in    slightly, then carefully pressed down on both ends of the knife. Cut    each half in half again so you have 8 pieces. 3 Arrange the squash in a 9- by 12-inch baking dish    skin-side up and add 1/2 cup of water. Cover tightly with foil and    bake until the squash can be easily pierced with a knife or carving    fork, 45 to 50 minutes. 4 While the squash is roasting, pulse together the    butter and the hazelnuts in a food processor to make a rough paste,    almost like a soft cookie dough. Add the liqueur and pulse again to    mix it in.

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5 When the squash is soft, remove it from the oven and    increase the temperature to 450 degrees. 6 Drain the water from the baking dish and invert the    squash so that it is skin-side down. Salt it lightly, then divide the    hazelnut butter evenly among the squash pieces, spooning it into the    cavity. It will take a bit more than a tablespoon per piece. 7 Return the squash to the oven and bake until the tops    are lightly browned, about 15 minutes. 8 This recipe yields 8 servings. 9 Each serving: 138 calories; 98 mg. sodium; 16 mg.    cholesterol; 10 grams fat; 4 grams saturated fat; 10 grams    carbohydrates; 2 grams protein; 2.88 grams fiber.