For this week’s treat, I decided to go with something that could be a side dish or dessert! I got an acorn squash with my Door to Door organics delivery last week and its bodacious bottom was calling my name.
It wanted me to have my Hump Day way with it!
I had everything I needed on hand, and you probably do too — but this is one of those recipes where you can make swaps here and there and it won’t be a big deal.
One large acorn squash
1 tsp olive oil
One apple, diced
Two tablespoons chopped nuts (I used almonds, pecans, and walnuts)
1 tsp dried sage
1 tsp cinnamon
1 tsp lemon juice
3 tbsp pure Maple syrup
2 tsp brown sugar
This Is How We Do It
Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds.
Brush the cut sides with olive oil and put on a baking sheet, cut side down. Bake for 30 minutes.
While the squash is roasting, combine the remaining ingredients up to the brown sugar.
Add the apple mixture to the scooped-out squash and sprinkle with brown sugar.
Bake for another 30 minutes, until the squash is soft.
Hmmm…looks like pie…
I don’t think I’ve used the term “food-boner” yet here…but shift uncomfortably and reach for a pillow if you just got one.