Bake, rotating the pan halfway through cooking, until everything is golden brown, about 30 minutes. Season with salt and pepper.ĭivide the crab mixture between the 2 halves of the squash and place in a 9-by-13-inch or oval baking dish. Meanwhile, gently mix together the crab, mayonnaise, egg yolk, Dijon mustard, fish sauce and chives in a medium bowl.
Remove from the boiling water and let cool to the touch. Scoop out the seeds from both sides of the squash.Īdd the cleaned, “flower” acorn squash halves to the boiling water and blanch to slightly soften, about 10 minutes. In other words, create jagged edges by making 45 degree slices that connect all around the circumference of the acorn squash. Cut 1 tablespoon unsalted butter in half and place a piece in the hollowed-out area of each half. Carefully flip the halves (they will be hot). The squash should be tender but still slightly firm. Preheat a pizza oven or regular oven to 350 degrees F.Ĭarefully cut the acorn squash in half, not just by simply slicing through, but by cutting it into a flower shape-as if you were decorating for Halloween. Add 2 tablespoons water to the baking dish.
