Acorn Squash Clapshot ~ ATraditional Scottish Recipe

Acorn Squash
Serves 2.
1 medium acorn squash, halved and seeded
1 Tablespoon butter
2 Tablespoons brown sugar
Clapshot ~ ATraditional
Scottish Recipe
This is a simple traditional dish which originated
in the Orkneys. It is often served with haggis,
instead of separate potatoes turnips (“tatties and
1. Preheat oven to 350°F.
2. Place acorn squash on a rimmed baking
sheet, cut side down. Bake until it begins to
soften, about 30 to 45 minutes.
3. Remove squash from oven and turn cut side
up. Divide the butter and brown sugar
between the two halves.
4. Return squash to oven for another 30
5. Remove. Using a fork, mix brown sugar and
butter mixture into the squash.
Serves 4.
1 pound boiled potatoes
1 pound boiled turnip
4 Tablespoons butter or margarine
1 or 2 Tablespoons chopped chives, optional
Salt and pepper
1. Peel potatoes and turnips. Cut both into
large, about one-inch cubes.
2. Fill a 3-quart saucepan half full with water.
Add potatoes and cook for about 10
minutes, until they start to soften. Add
turnips and cook until both vegetables can
be easily pierced with a knife. Drain.
3. While hot, beat vegetables together. Mix in
the butter, chives, salt and pepper.
Note: Haggis is a Scottish dish consisting of a
stomach lining (usually sheep) stuffed with a mixture
of liver, heart, lungs, onions, suet and oatmeal.
In Partnership with:
Nebraska Extension
Buy Fresh Buy Local Nebraska
Nebraska Cooperative Development Center
Spaghetti Squash with Garlic
Poultry Seasoning Blend
Using Herbs and Spices
Serves 4 to 6.
Makes about ½ cup.
Herb – leaves of a low-growing shrub.
Examples include parsley, chives, marjoram.
These can be used fresh or dried. Dried forms
may be whole, crushed or ground. Whole
spices keep their flavor for 6 to 9 months.
Once ground, spices start to lose their flavor.
2 spaghetti squash (2 pounds each)
2 Tablespoons olive oil
2 garlic cloves slivered
Salt and ground pepper, to taste
1 ½ Tablespoons rubbed sage
1 ½ Tablespoons onion powder
1 ½ Tablespoons pepper
1 ½ Tablespoons celery seeds
1 ½ Tablespoons dried whole thyme
1 ½ Tablespoons dried marjoram leaves
2 ¼ teaspoons dried rosemary leaves
2 ¼ teaspoons garlic powder
Combine all ingredients, stirring well.
Store in an airtight container in a cool, dry
1. Preheat oven to 400°F. With a fork, prick
squash in several places. Place on a rimmed
baking sheet; bake until soft to the touch, about 1
Note: If desired, mixture can be ground in a
coffee or spice grinder. This is poultry
seasoning works nicely on pork.
2. When cool enough to handle, halve squash
crosswise. Scoop out seeds; discard. Scrape
flesh into strands.
Spices – bark (cinnamon), root (ginger,
onion, garlic), buds (cloves, saffron), seeds
(yellow mustard, poppy, sesame), berry
(black pepper), or the fruit (allspice, paprika)
of tropical plants and trees.
Seasoning Blends – mixtures of spices and
herbs. Examples include poultry seasoning,
pumpkin pie spice, and Italian seasoning.
Most dried herbs and spices need to be
added to a dish early for their flavor to
develop. The aroma and flavor of fresh herbs
and spices are more delicate than dried.
Therefore, fresh herbs and spices are added
near the end of cooking.
Dr. Georgia Jones
Extension Food Specialist
Department of Nutrition & Health Sciences
University of Nebraska-Lincoln
Lincoln, NE 68583-0808
402/472-3225  Email:
3. In a large skillet, heat oil over low heat. Add
garlic; cook until fragrant and just starting to color,
about 5 minutes. Add squash; season with salt
and pepper. Cook, tossing frequently, until
squash is very hot, about 5 minutes.
Additional Resource for Herbs and Spices
Extension is a Division of the Institute of Agriculture and Natural
Resources at the University of Nebraska- Lincoln cooperating with the
Counties and the United States Department of Agriculture.
University of Nebraska- Lincoln Extension educational programs abide
with the non-discrimination policies of the University of NebraskaLincoln and the Unites States Department of Agriculture.