Delectable Double-Stuffed Acorn Squash

My mother makes acorn squash quite often, and she shared one of her favorite recipes with me. This makes a beautiful presentation.

YIELDS 8–10 SQUASH “FLOWERS”

• 2 acorn squash, sliced in ³⁄₄-inch (2-cm) rings, seeds removed
• 2 delicata squash, sliced in ¹⁄₂-inch (1¹⁄₄-cm) rings, seeds removed
• cinnamon and sugar, for sprinkling
• dash salt (optional)
• cranberry sauce, to garnish

Preheat oven to 375°F (190°C).

Place the squash rings on a greased, parchment-lined baking sheet. Spray with cooking spray and sprinkle with cinnamon, sugar, and a dash of salt, if desired. Bake uncovered for about 30 minutes, or until softened.

Place a ring of delicata squash over a ring of acorn squash and spoon a tablespoonful of cranberry sauce in the center, if desired. You can also use other fillings, such as baked and mashed sweet potato or spaghetti squash seasoned with maple syrup.

(Originally featured in Family Table, Issue 713)