This is a side dish that kids will enjoy. It’s quick and easy to put together and is quite tasty. It looks nice on the plate, too.
One pound of acorn squash will serve 3 people as a side dish. I normally do two small squash for this recipe, so each person gets their own half.
From the Menu Mailer
Hands-on: 15 minutes
Hands-off: 30-45 minutes
Serves 4
1 large or 2 small acorn squash
1 large tart apple, diced
2 Tbs chopped crispy nuts (omit if allergic)
2 Tbs rapadura or 1 tbs raw honey
2 Tbs butter, ghee or coconut oil
Preheat oven to 350 degrees. Cut squash in half and scoop out seeds with a spoon. Place squash halves, cut sides up, in ungreased pan and bake 30 minutes. Combine remaining ingredients and spoon into squash halves. Bake about 30 minutes longer, or until squash is tender when pierced with a fork.
This recipe was shared on Applemania @ The Woodwife’s Journal.
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This sounds really tasty! I just opened a recipe share called Applemania! and I’d love to have you link up this recipe.
I always bake squash cut sides down but only because my mother does. I may have to try both one of these days.
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If you bake them face-up, the edges caramelize slightly, so they won’t work as well for puree. I do bake them face-down if I’m wanting to keep the edges soft for purees and face-up if we’re serving them whole.