Though Mr. Fraser grew up in Oklahoma, he has family in Denver (and he's an alum of the University of Colorado). Because of that connection, one of our 52 cookbooks is the Colorado Cache Cookbook, a 1978 production of the Junior League of Denver.
I'm trying to up my vegetable intake and get out of the habit of eating the same round of carrots, bell peppers, green beans, and caesar salad again and again, so I decided to try Honey-Glazed Acorn Squash. It reminded me of a recipe my mother used to make with butternut squash and molasses:
Honey-Glazed Acorn Squash
2 or 3 acorn squash
salt and pepper to taste
1/4 c. honey
2 T butter, softened
1 T Worcestershire sauce
1/4 c. chopped walnuts
1/4 c. raisins
Cut squash in half, remove seeds. Place cut-side down in shallow pan. Add 1/2 inch hot water to pan. Bake uncovered at 350 degrees for 40-50 minutes or until almost tender. Turn cut-side up, season with salt and pepper. Combine other ingredients and spoon into cavities of squash. Bake uncovered at 350 degrees for 15 minutes or until filling is heated.
The good: It's a simple, straightforward preparation. The hardest part was sawing through the squash.
The bad: It's edible, but I wouldn't go beyond that--on the bland side, and the squash is somehow squishy AND stringy. I think my mom's butternut squash with molasses tasted better, and I didn't even much like squash when I was a kid.