Squash is a recent discovery for me, I’m sure I tried it as a kid but never like this. That’s the thing about being an adult, we actually step out and try different things including foods like squash.
I’m talking about acorn squash. In our produce co-op, we have always offered acorn squash in our fall produce baskets. But, it seems most people just aren’t sure what to do with it. Once I learned how to cook with it, I fell in love with it and I believe you will too.
The same is true for all types of squash as we recently posted recipes for butternut squash as well. It is amazing how delicious something can taste when you finally figure out what to do with it!
2 Acorn Squash
1 Can Apple Pie Filling
1 tsp Cinnamon
1/3 Cup Water
1. Cut the acorn squash in half, scoop out seeds.
2. Fill each squash with apple pie filling. It would be best to use real apples and make the “pie filling” yourself however, I am personally allergic to apples and have a hard time working with them. That being said, I can actually eat the pre-made apple pie filling in small amounts. Weird, I know.
3. Sprinkle a dash of cinnamon over each squash and place in a roasting pan at 400 degrees for about 45 minutes or until the squash is tender. If you have a larger squash, it might take an hour or so to soften. Add the water to the bottom of the dish to keep the squash from drying out.
Honestly, this is amazing. You’ll think it is a fabulous dessert and it is perfect for Thanksgiving! Skip the pie and have the squash this year!
This is delicious and amazing, your family will love it. I promise, it will surprise you.