****Anniversary Alert - When, I went to link this, to Simply Sugar and Gluten Free, I found out this was Amy's anniversary of Slightly Indulgent Tuesdays. I had just linked up her recipe without knowing this. I can't even take credit for planning.
I decided, because of that and because Debbie is stressing healthy eating that I would share in honor of Amy and in respect for Debbie.
Apple Walnut Roasted Acorn Squash - adapted
serves 2 – 4 as a side
1 medium acorn squash
salt and pepper to taste
1 medium apple, peeled and cubed into ¼ inch
¼ cup walnuts, chopped
dates, pitted and chopped
1/2 teaspoon cinnamon
2 tablespoons agave, divided
1 tablespoon unsalted butter, melted
I microwave squash for a few minutes to slightly soften them, making it easier to work with.
- Preheat oven to 350 degrees.
- Wash the outside of the squash, cut it in half, and remove the seeds.
- Season the squash flesh lightly with salt and pepper.
- Place the squash flesh side down in a baking dish and add about ¼ - ½ inch of water to the pan.
- Place the pan uncovered into the oven and bake for 30 minutes.
While squash is baking, prepare the stuffing.
Combine apple walnuts, dates, cinnamon, 1 tablespoon agave, and melted butter in a bowl.
After 30 minutes, remove the squash from the oven and divide the stuffing between the two halved, placing the stuffing in the cavity of the squash.
Cover with aluminum foil and return to the oven for 15 minutes. After 15 minutes , heat remaining one tablespoon of agave slightly in the microwave.
Uncover the squash, baste with agave and bake for another 10 – 20 minutes, or until squash flesh and apples are tender. Serve as desired, either as halves or cut into smaller pieces.
Come on over and visit me and check out some more recipes.
My Sweet and Savory and Comfy Cook