Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pinion Estate in Mesquite, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. Place squash cut sides down in shallow ovenproof dish and add enough boiling water to come to a depth of ½ inch.
  3. Cover with foil and bake 25 minutes.
  4. Place butter in a small saucepan and melt over low heat then add the honey, figs, almonds, cinnamon and nutmeg and mix well.
  5. Carefully pour off water from baking tin containing squash and turn squash cut sides up.
  6. Fill the hollows with fig mixture then return to the oven uncovered and bake 15 minutes longer.
  7. Serve immediately.

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