Makes 4 servings.
Ingredients
1 large acorn squash
(about 1 pound)
1 cup water
2 teaspoons butter
1 large apple, cored, peeled, and chopped
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
1⁄8 teaspoon nutmeg
Preparation
1. Preheat oven to 400°F.
2. Cut squash into halves and scoop out the seeds. Place squash, cut side down, in 13x9-inch baking dish.
3. Add water and bake 35 to 45 minutes or until fork-tender.
4. While the squash is baking, cook the rest of the ingredients in a medium saucepan over medium heat for about 8 minutes or until apple is crisp-tender.
5. Cut each piece of squash in half and divide the apple mixture equally among squash wedges. Return squash to oven; bake 10 minutes more or until heated through and serve while hot.
Ingredients
1 large acorn squash
(about 1 pound)
1 cup water
2 teaspoons butter
1 large apple, cored, peeled, and chopped
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
1⁄8 teaspoon nutmeg
Preparation
1. Preheat oven to 400°F.
2. Cut squash into halves and scoop out the seeds. Place squash, cut side down, in 13x9-inch baking dish.
3. Add water and bake 35 to 45 minutes or until fork-tender.
4. While the squash is baking, cook the rest of the ingredients in a medium saucepan over medium heat for about 8 minutes or until apple is crisp-tender.
5. Cut each piece of squash in half and divide the apple mixture equally among squash wedges. Return squash to oven; bake 10 minutes more or until heated through and serve while hot.
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