Meatless Monday: Acorn Squash with Apples
This is one of my husband’s absolute favorite dinners, and it’s totally meatless, and absolutely delicious. The only problem is that it requires a pretty decent expenditure of time…
Baked Acorn Squash with Apples
For two people, cut one acorn squash in half long-ways, and scoop out the seeds and goop.
Line a baking dish with foil, or just be prepared to scrub a lot. Place squash halves, bowl-side-up, into baking dish.
- 1-2 cut up apples (depending on the size)
- a handful raisins, any color, or other dried fruit
- a handful walnuts or pecans
- a few shakes each cinnamon, nutmeg, allspice, ginger, and maybe cloves
Fill each squash half with this mixture. Sprinkle a tbs. or so of brown sugar over each half (or drizzle with honey or maple syrup), place a small pat of butter on top of each half, and bake at 400 degrees (often I lightly cover it with foil if I’m afraid the apples will burn) for about 60-90 minutes or until the squash is squishy and perfect. Let cool a little and serve.
(And by the way, you know how yummy roasted pumpkin seeds are? Roasted acorn squash seeds are almost as good…salt ’em a little, and roast them in a single layer for about 25 minutes or so at maybe 325, or until they just turn light brown…delicious.)
With things like this, especially, it’s hard to predict how much apple-stuff you’ll need, as well as how long to cook it–because, doh, acorn squash come in all sizes and with different pulp amounts. But this will give you something to go on…It’s what we’re having tonight, first time this fall, and I can’t wait…
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