Photo by J. Savage Gibson; Styling by 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.
Learn about
Squash Hints, Tips, and Information, and here for more
Squash Recipes and
Oyster Recipes.
Creamed Oysters in Acorn Squash
Recipe Type:
Oysters,
Squash
Pork
Yields: 8 servings
Prep time: 15 min
Cook time: 60 min
Ingredients:
4 medium acorn
squash
1/4 cup butter, cut up
2 (12-ounce) containers fresh
fresh (live) oysters*
1 (10 3/4-ounce) can cream of celery soup, undiluted
2 lean bacon slices, cooked and crumbled
1/4 cup minced fresh parsley
* Learn how to
How To Shuck Oysters.
Preparation:
Preheat oven to 350 degrees F.
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.
