APPLE STUFFED ACORN SQUASH

Serves 2-4

Ingredients:
 1 acorn squash, cut in half lengthwise, seeds removed.
Cinnamon
2 apples, peeled and diced
2 TB. dried cranberries
1/3 C. brown sugar or sucanat
¼ teas. pumpkin pie spice ( or cinnamon)
Pinch of salt
2 teaspoons of cornstarch or Tapioca mixed with 
¼ C. cold water
2 TB coconut oil (or butter)
1/3 C. raw sliced almonds (optional)
 
Instructions:

  1. First, lightly sprinkle the flesh side of your cut and seeded acorn squash with a little bit of cinnamon. Preheat an oven to 350 degrees F. Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.  Bake for 40 minutes.

  2. Meanwhile, prepare the apple filling: In a saucepan, add the apples, cranberries, sugar, spice and 1 TB of coconut oil (or butter) and heat this mixture over a low heat allowing the apples to soften and cook slightly, about 10  minutes. Add the cornstarch/water slurry to the apples and cook about 1 minute longer. Taste for sugar and spice. Remove from heat and set aside.

  3. Toss the raw almonds with the coconut oil. You can enhance their flavor by sprinkling a touch or salt and sugar on them. Set aside.

  4. Remove the squash from the oven, turn them over so the cavity faces up, fill the cavity with the apple mixture and top with the almond slices. Return the squash to the oven and bake 15 minutes more, till the apple filling is bubbly and the almonds are toasted. Allow to cool 15- 20 minutes before serving.

Apples, Winter SquashBethanee WrightComment