Posted on 12-01-2015
PREP TIME 5 mins COOK TIME 50 mins TOTAL TIME 55 mins
· 1 acorn squash, halved and seeds scooped out
· 1 apple peeled, cored and chopped (I use Cortland or McIntosh)
· 2 teaspoons fresh lemon juice
· 2 tablespoons olive oil, organic butter or Ghee
· ¼ cup chopped walnuts
· 1 teaspoon cinnamon
· ½ teaspoon coarse salt
· Pinch of nutmeg
· 1 tsp raw honey or maple syrup
1. Preheat oven to 400 degrees F. Place squash cut side down in a baking dish. Pour in enough boiling water to reach a ½-inch depth. Bake for 20 minutes. Discard water and flip squash over to be cut side up. Leave the oven on.
2. While squash is baking, combine chopped apple in a small bowl with 1 tablespoon of melted butter, the lemon juice, zest, walnuts and brown sugar. In another small bowl, combine cinnamon, salt, honey, and nutmeg.
3. Brush squash with remaining 1 tablespoon of butter and sprinkle with the cinnamon mixture to cover (you may not use it all). Fill the squash halves with the apple mixture and sprinkle with additional cinnamon mixture. Pour ½ cup water in the bottom of the baking dish (to prevent the juices that ooze out from burning and sticking).
4. Bake for 25-30 minutes, until the apples are tender and everything is golden brown. Serve immediately, drizzled with any pan juices.
For the seeds:
Put on a cookie sheet, sprinkle with any of the following: sea salt, cayenne, Adobo seasoning, garlic powder. Bake at 350 degrees for 10-12 min until crisp.
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