Post by Loupy on Oct 13, 2018 23:15:32 GMT -7
Apple & Walnut Stuffed Acorn Squash
From: Linda Etherton @ glutenfreehomemaker.com/apple-walnut-stuffed-acorn-squash/
One of my favorite parts of fall is the food. I love spicy gingerbread, warm spicy mochas, and I especially love squash. Yes, I can get it all year long but it tastes best when it’s in season. Stuffing squash is versatile, too. You can make it sweet or savory, vegetarian or with meat. I’ve stuffed acorn squash with many things but this is one of my favorites. Curried brown rice & lentils is a close second.
Serves: 2-4*
Ingredients
1 medium acorn squash
kosher salt & fresh ground black pepper
1 medium apple, peeled and cubed into ¼ inch
¼ cup walnuts, chopped
2 Medjool dates, pitted and chopped
¼ teaspoon good quality cinnamon
2 tablespoons agave, divided
1 tablespoon unsalted butter, melted
Instructions:
Preheat oven to 350 degrees.
Wash and dry the outside of the squash, cut it in half, and remove the seeds.
Season the squash flesh lightly with salt and pepper.
Place the squash flesh side down in a baking dish and add about ¼ – ½ inch of water to the pan.
Place the pan uncovered into the oven and bake for 30 minutes.
While squash is baking, prepare the stuffing.
Combine apple walnuts, dates, cinnamon, 1 tablespoon agave, and melted butter in a bowl.
After 30 minutes, remove the squash from the oven and divide the stuffing between the two halves, placing the stuffing in the cavity of the squash.
Cover with aluminum foil and return to the oven for 15 minutes.
After 15 minutes , heat remaining one tablespoon of agave slightly in the microwave.
Uncover the squash, baste with agave and bake for another 10 – 20 minutes, or until squash flesh and apples are tender.
Serve as desired, either as halves or cut into smaller pieces.
*Loupy's note: We make acorn squash all the time. If you want to serve 4, I suggest you get 2 squash as we eat one half squash apiece. I guess you could cut each half in half if you have small kids and a bigger meal.
From: Linda Etherton @ glutenfreehomemaker.com/apple-walnut-stuffed-acorn-squash/
One of my favorite parts of fall is the food. I love spicy gingerbread, warm spicy mochas, and I especially love squash. Yes, I can get it all year long but it tastes best when it’s in season. Stuffing squash is versatile, too. You can make it sweet or savory, vegetarian or with meat. I’ve stuffed acorn squash with many things but this is one of my favorites. Curried brown rice & lentils is a close second.
Serves: 2-4*
Ingredients
1 medium acorn squash
kosher salt & fresh ground black pepper
1 medium apple, peeled and cubed into ¼ inch
¼ cup walnuts, chopped
2 Medjool dates, pitted and chopped
¼ teaspoon good quality cinnamon
2 tablespoons agave, divided
1 tablespoon unsalted butter, melted
Instructions:
Preheat oven to 350 degrees.
Wash and dry the outside of the squash, cut it in half, and remove the seeds.
Season the squash flesh lightly with salt and pepper.
Place the squash flesh side down in a baking dish and add about ¼ – ½ inch of water to the pan.
Place the pan uncovered into the oven and bake for 30 minutes.
While squash is baking, prepare the stuffing.
Combine apple walnuts, dates, cinnamon, 1 tablespoon agave, and melted butter in a bowl.
After 30 minutes, remove the squash from the oven and divide the stuffing between the two halves, placing the stuffing in the cavity of the squash.
Cover with aluminum foil and return to the oven for 15 minutes.
After 15 minutes , heat remaining one tablespoon of agave slightly in the microwave.
Uncover the squash, baste with agave and bake for another 10 – 20 minutes, or until squash flesh and apples are tender.
Serve as desired, either as halves or cut into smaller pieces.
*Loupy's note: We make acorn squash all the time. If you want to serve 4, I suggest you get 2 squash as we eat one half squash apiece. I guess you could cut each half in half if you have small kids and a bigger meal.
