Acorn Squash with Creamed Onions

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Creamed onions de luxe fill baked squash cups for an extra-good dish


  • 3 acorn squash
  • Salt
  • 2 lbs. small onions, peeled (about 4 c.)
  • ½ c. light raisins
  • 2 tblsp. butter or regular margarine
  • 2 tblsp. flour
  • ¼ tsp. salt
  • c. milk
  • ¼ tsp. ground nutmeg


  • Wash squash; cut in halves lengthwise, and remove seeds. Place squash, cut side down, in shallow baking pan; add a few tablespoons 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 ¼ tsp. salt. Add milk all at once. Cook and stir until sauce is thickened. Blend in ¼ tsp. nutmeg. Gently stir in onions and raisins. Spoon into cooked squash halves; sprinkle with additional nutmeg.