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.
Squash Hints, Tips, and Information, and here for more
Squash Recipes and
Creamed Oysters in Acorn Squash
Yields: 8 servings
Prep time: 15 min
Cook time: 60 min
4 medium acorn
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.
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.