The Artist's Inn and Gallery
Terre Hill, Pennsylvania
Innkeeper Comments: "I like to use seasonal fruits and produce, especially locally grown vegetables right from the nearby Amish farms. Many people (especially men!) are apprehensive when served squash in the morning, but I've had a lot of converts once they taste this recipe."
- 3 small acorn squash
- 1 (3-oz.) package cream cheese, softened (I use low-fat)
- 1/4 cup firmly packed brown sugar
- 3 eggs
- 2 tablespoons milk (I use 1%)
- 2 tablespoons amaretto
- 1/2 teaspoon vanilla
- 1/4 cup sliced almonds
Cut squash in half lengthwise (they stand up better if you cut them the other way); remove seeds. Place cut side down in a shallow baking pan and add water to a depth of 1/2 inch. Cover and bake at 325 for 25 minutes.
Combine the rest of the ingredients, except for the almonds. Beat in electric mixer until smooth. Uncover squash; fill squash halves evenly with cream cheese mixture. I like to cool the squash and fill them, then put them in the fridge overnight. The next morning I bake them for about half an hour. If you are baking right away, it won't take as long, just until the custard sets. Sprinkle with almonds. Will serve six.
