Recipe: Acorn Squash with Creamed Onions

Acorn Squash with Creamed Onions
Source: Farm Journal--America's Best Vegetable Recipes
Makes 6 servings

3 Acorn squash
salt
2 lb Small onions, peeled (about 4 cups)
1/2 cup Light raisins
2 tbsp Butter or margarine
2 tbsp Flour
1/4 tsp Salt
1 1/2 cups Milk
1/4 tsp Ground nutmeg

Wash squash; cut in halves length-wise, and remove seeds. Place squash, cut side down, in shallow baking pan; add a few Tbsp. water to pan. Bake in hot oven 400, 30 minutes. Turn cut side up; sprinkle with salt and continue baking 25 to 30 minutes, until tender.

Cook onions in boiling salted water, covered, about 30 minutes, or until tender. Drain. Simmer raisins in water to cover 10 minutes; drain.

Melt butter; blend in flour and 1/4 tsp. salt. Add milk all at once. Cook and stir until sauce is thickened. Blend in 1/4 tsp. nutmeg. Gently stir in onions and raisins. Spoon into cooked squash halves; sprinkle with additional nutmeg.