Squash, Anyone?

In addition to making a fine accompaniment to baked chicken breasts, this side dish tastes delicious as part of many autumn menus--with sauteed pork chops, roast pork loin, baked ham or roasted Cornish hens.

SPICED ACORN SQUASH GRATIN Cooked Squash 1/4 cup light-brown sugar, packed 2 teaspoons crushed coriander seeds 3 teaspoons grated orange zest 2 tablespoons orange juice 1 teaspoon salt 1/2 cup chopped walnuts 2 tablespoons chopped parsley, optional

Scrape squash flesh into mixing bowl. Add brown sugar, 1 teaspoon crushed coriander seeds, 2 teaspoons orange zest, orange juice and salt and mix well until smooth.

Spread mixture evenly in oven-to-table pan (if microwaving, use microwave serving dish sprayed with non-stick vegetable spray).

Combine walnuts, remaining 1 teaspoon coriander seeds and remaining 1 teaspoon orange zest in small bowl and sprinkle over squash in pan. Bake on middle rack of 350-degree oven until hot, 15 to 20 minutes. To microwave, cover loosely with wax paper and cook on HIGH (100% power) 6 to 8 minutes. Serve hot, sprinkled with parsley. Makes 6 to 8 servings.

Each serving contains about:

246 calories; 408 mg sodium; 0 cholesterol; 7 grams fat; 49 grams carbohydrates; 4 grams protein; 5.65 grams fiber.

Cooked Squash

6 to 7 pounds acorn squash, halved and seeded

For microwave method, place squash, flesh side down, in microwave dish. Fill dish with 1/2 inch water and cover loosely with plastic wrap. (Squash can be cooked in 2 batches.) Cook on HIGH until flesh is very tender when pierced with knife, 14 to 19 minutes depending on oven.

For oven method, place squash, flesh-side down, in baking pan. Fill dish with 1/2 inch water. Bake uncovered at 350 degrees until tender, 1 hour and 20 to 30 minutes.

Note: Gratin can be prepared 4 to 5 hours ahead, covered with plastic wrap and refrigerated. Bring to room temperature 30 minutes before reheating. Ground coriander may be substituted for crushed. I use whole coriander seeds, which I crush coarsely with mallet.