Ingredients:

• 2 each whole acorn squash
• 4 teaspoon brown sugar
• 4 teaspoon whole butter
• 1 ¾ cup approved chicken stock
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper

Preheat the oven to 325 degrees.

Begin by rinsing each squash under a faucet with cold water. Dry and place on a paper towel.

You need to cut the top and the bottom of each squash to create a flat service for the cooking process. Cut down on each end about a half inch but don’t go any further or you will cut into the core of the squash and all the flavor will pour out during braising.

You should have four halved pieces of squash, each with a hollow core. Place 1 teaspoon of butter and brown sugar in each core. Be sure to also salt and pepper each squash. Place the squash in an 8 inch glass baking dish. Pour in the chicken stock and cover the squash with aluminum foil.

Bake for 45 minutes or until the squash flesh is tender.

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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