Orange Acorn Squash

My favorite way to eat acorn squash is to cook it, then scoup squash out

of the skins, puree (I use a foley food mill, which removes any stringy

bits) then add a little bit of orange juice, a tablespoon or two of

brown sugar, and raisins. (stir in a handful or two until it looks like

every bite will have a raisin) Place in a casserole dish and return to

the oven until squash is hot. Yummy!