Join Our Mailing List
Search recipes

Time to Apply!

2019 Sponsorship Opportunities

Market Music

Our customers enjoy live music every market day thanks to Market Music sponsors.

FILE: (2019_Sponsorship_Program_Brochure..pdf)

2019 Sponsorship Opportunities

  Market Talks

From how to take soil samples to planting a flower, how to make a bath bomb or carve a pumpkin, customers can watch and  learn, maybe even get a chance to try it for themselves

 

FILE: (2019_Sponsorship_Program_Brochure..pdf)

Chef Friday Sponsorship

Once each month our chef demonstrators will feature a recipe made with a choice of the hundreds of seasonal Michigan grown fruit or vegetable items available at the farmers market. Customers get a sample and the recipe.

FILE: (2019_Sponsorship_Program_Brochure..pdf) 

2019 Fruit Pie Contest Sponsorship

Michigan Fruit Pie Contest

When it’s peak season for Michigan fruit what’s more fun than an old fashioned pie contest? Winning a prize for making a good one, that’s what!  

FILE: (2019_Sponsorship_Program_Brochure..pdf)

Market Hours

 

 

Battle Creek Farmers Market at

Festival Market Square

25 S McCamly Street in

downtown Battle Creek

 

Wednesday 9am to 2pm

Friday 3 to 7pm

May through October

 

 

<< Back

Classic Baked Acorn Squash Recipe


Ingredients

  • 1 Acorn squash
  • 1 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 2 teaspoons Maple Syrup
  • Dash of Salt

1 Preheat oven to 400°F.

2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.