Sunday, October 19, 2014

Maple Date Acorn Squash with Apples and Sugared Pecans

     I grew up with my mom making Acorn Squash, filling the cavity with a spoonful of butter and sugar sprinkled with cinnamon... I can almost taste it in my youthful mind!!! ummm ummm ummm  To capture those memories I still bake these every Fall but with a few changes, read below to see what I did with Mamma's recipes ... hopefully we can keep this a secret from her for now  ...  ;)

Acorn Squash, cut in half and remove the seeds and strings
4 Tablespoons Maple Date Syrup ( see recipe below)
2 Tablespoon Bobs Red Mill Diced Dried Apple Pieces or 1/4 chopped fresh Apple
2-4 candied Pecans crumbled

     Place cut Acorn halves face up in foil lined pan, fill each cavity with 2 Tablespoons Maple Date Syrup and a Tablespoon Dried Diced Apple Pieces or fresh Apple.  Cover with foil and bake at 425 for an hour.  Remove foil and garnish with crumbled candied Pecans.  Enjoy  ;)

Ingredients for Maple Date Syrup ~
2 Medjool Dates soaked in water for 30 minutes, pit and drain off water
1/4 teaspoon Maple Extract
1 teaspoon French Vanilla Stevia
1 Tablespoon Erythritol
Dash Cinnamon
Dash Vanilla
1/2 cup water
     Mix all ingredients in the Magic Bullet and grind til smooth liquid.

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