Creamed Oysters in Acorn Squash
How To Make Creamed Oysters in Acorn Squash

Photo: J. Savage Gibson; Styling: Trinda Gage

This outstanding dish combines two of my favorite foods, oysters and acorn squash. Besides being delicious, it is beautiful to look at. I slightly adapted this recipe from Southern Living Magazine, January 1997.

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Creamed Oysters in Acorn Squash

Cut squash in half crosswise around the middle. Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half; discard.

Place squash halves, cut side up, in a greased 15- x 10-inch baking pan; divide butter pieces evenly between each squash halve. Bake approximately 45 minutes to 60 minutes or until tender when pierced with a fork. Remove from oven.

While the squash is cooking, drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium heat, stirring occasionally, until oysters just begin to curl. Stir in cream of celery soup, and then spoon the oyster/soup mixture evenly into warm squash halves. Sprinkle with crumbled bacon and minced parsley.

Bake for an additional 5 minutes. Remove from oven and serve.

Makes 8 servings.