Sunday, May 8, 2011

Monday Quick-Fix: Baked Acorn Squash with Apple

This lovely dish can either be an entree or a side dish,
depending on your appetite.  If you cook the second 
half of the squash at the same time, you can reap the
benefits of a succulent squash soup at a later date (which will
be the subject of my next post).

Baked Acorn Squash with Apple
1 Acorn Squash, halved and seeds removed
4 oz applesauce
1 apple, peeled& grated
1 tbsp breadcrumbs
1 tsp butter
1/8 tsp ground cinnamon
2 medium sized cloves of garlic, skin left on

Preheat oven to 375.  Lightly oil 1 or 2 pans
(whatever fits your squash), then wipe most of the 
oil off.  

In a bowl, combine the applesauce with the grated 
apple & cinnamon.

Invert each squash half onto the baking pan(s),
and bake for 20 minutes.  Turn them over, and fill
one squash half with the applesauce mixture; place
the garlic cloves into the other half.

Combine the breadcrumbs, butter & cinnamon & top 
the applesauce-filled squash half with the crumbs.  

Bake both squash halves for another 10-15 minutes, 
or until fork-tender.

The Baked Acorn Squash is delicious served 
with one or more of the following sides: steamed chard,
kale, callaloo, asparagus or broccoli, as well as succotash, 
corn on or off the cob, or a salad of baby spinach and fresh 
apple.  I like to have it with a couple of side dishes.  

It's also an excellent accompaniment to baked ham, 
pork chop or pork tenderloin.

Allow the squash half with the garlic to completely
cool, then either refrigerate or freeze.

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