Friday, November 18, 2011

Baked Acorn Squash with Cinnamon Apples

What a wonderful fall dish! 

I was so happy to come across this recipe at my sweet blogging friend Joy @ Simply Bloom {the blog}.

Her photos are always! so inviting and that one sucked me right in.

I'm partial to the richness, smoothness, and taste of butternut squash, but sweeten up acorn squash this way and I am ON IT!

I've probably told you before, but my most favorite dishes are desserts, and running in 2nd place are SIDE DISHES!

I'm wild about side dishes and do believe if I lived by myself, I could live without meat, and eat side dishes to my heart's content.


This is soo tasty - it was the only thing I filled my plate (and tummy) with for dinner the evening I first fixed it.

Do hope you'll try it soon.  It's simple and simply delicious!!!


BAKED ACORN SQUASH WITH CINNAMON APPLES

2 - 3 acorn squash
1/2 c. packed light brown sugar
(I used 1/4 c. brown sugar splenda)
1/4 c. butter, melted
1 Tb. all purpose flour
1 tsp. salt 
(I used less)

1 tsp. cinnamon
1/2 tsp. ground allspice
(I used 1-1/2 tsp. pumpkin pie spice)
2 - 3 lg. apples - cored and chopped
(I didn't peel)

Preheat oven to 350. In small bowl, stir together brown sugar, butter, flour, salt, cinnamon and all spice.

Wash and halve the squash. Clean out the seeds and 'stringy stuff' and arrange in ungreased 9" X 13" baking dish.  Fill the 'holes' with chopped apple, then drizzle the sugar mixture on top. 
(Joy suggests you do that lavishly).

The recipe didn't call for it, but I added about 1/2 c. water, or more, to the pan so it would steam the squash as it bakes.

Cover dish with foil.  Bake 60 - 70 (less time if the squash are small) minutes or until squash is tender.   (Mine were large, and I baked them nearly 1-1/2 hrs.)

This goes beautifully as a side dish or simply as a treat on its own.

I can testify to that thought!  MMMM!

THE END!!!!  *-*

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