Sweet Stuffed Acorn Squash
I had a big honkin’ acorn squash that I picked up from the farmer’s market that I wanted to stuff for dinner last night. When it comes to winter squash, I you can either go sweet or savory and last night I was feeling sweet so I mixed together:
- 1 golden apple, diced
- 3 Tbsp crushed walnuts
- 1/4 cup jumbo raisins
- 1/4 cup orange juice
- 1/8 cup brown sugar
- a few dashes of tea masala (tastes like chai tea spices)
- sea salt
In the meantime, I cooked the acorn squash, whole, in the oven for about 15 minutes to soften it up before slicing it in half and scooping out the seeds.
Once I was able to crack open the squash, I stuffed it with big scoops of the apple walnut filling and baked it in a 400 degree oven for about 45 minutes. Meanwhile, I toasted the acorn squash seeds just like pumpkin seeds with some salt and pepper.
Heavenly. Funk said it tasted like dessert for dinner. Every bite had a spoonful of thick squash with the sweet filling. The orange juice added a nice tangy flavor, and I even sprinkled on some last minute sea salt to get a sweet/salty taste.
How do you stuff your squash?