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 ☺️
No comments:
Post a Comment