Acorn Squash

 

     Did your mom make Acorn Squash when you were a kid!?  Mine sure did, and I have a special attachment to those dark green spheres.  Although mother filled mine with Butter, Cinnamon and Brown Sugar, I have had to lean into filling mine with chopped Apples with a little Olive Oil…and I love it just the same.  This is a great Fall dish, perfect on a cool crisp night!  I hope you try this modern twist on an old favorite. 😊

Ingredients~

Acorn Squash

Chopped Apples (my favorites are Fuji, Envy, Cosmic and Honeycrisp)

Olive Oil

     Luckily Acorn Squash have a delicate skin and are very easy to slice in half, after cutting in half, remove seeds and strands.  Chop Apples, toss with a scant amount of Olive Oil and fill in cavity of squash, Make a ring with foil and set the ring on a foil lined sheet pan, and set the filled Squash in ring to stabilize and keep from spilling over, cover all with foil and bake at 425 for an hour.  Enjoy ☺️