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.