Sweet Potato Stuffed Squash


4 sm acorn squash

1/2 teaspoon salt

6 med sweet potatoes

1/4 cup butter melted

2 tbsps honey

1/4 cup orange juice

1/4 teaspoon almond extract

3 tbsps almonds chopped & toasted


Cut squash in half from blossom end to stem end, and remove seeds. Sprinkle with salt. Place squash cut side down, in a shallow pan. Add boiling water to a depth of 1/2” in pan. Bake at 350 degrees for 40 minutes or until tender. Pour off water, and turn squash cut side up.

Peel sweet potatoes; cook in boiling water to cover for 35 minutes or until tender. Drain and mash. Combine sweet potatoes and next 4 ingredients, mixing well. Spoon or pipe into squash cavities; sprinkle with almonds if desired.

Bake at 350 for 20-25 minutes or until thoroughly heated.