Trying new foods is something that I like to do....on occasion. I am not a picky eater, but I admit that I am also not an adventurous eater. So last Autumn, when I saw acorn squash on sale at the market, I decided to pick up a couple. I had no idea what I was going to do with them, nor how to cook them. But my interest was piqued and I set out to find a recipe that sounded scrumptious!
I had come home from the used bookstore last October with a new cookbook and this recipe was in there. I tweaked it ever so slightly, and my mom, sister and I were blown away by not only how beautiful it was, but also with how delicious it tasted. The slight sweetness of the pineapple, tartness from the cranberries and crunch of the nuts makes for a winning dish!
Assembling them as the recipe describes, by filling the squash is a beautiful way to present a side dish. These would be such an impressive, yet easy dish for a party. But, if you want to make it a little easier for yourself, or if your family may not eat half a squash on their own, you could simply bake the squash on its own, spoon out the flesh, and pour into a baking dish. Then just put the filling on top, and bake for a bit until warmed through. Each way would be perfectly yummy, it just depends on what you fancy!
Autumn Stuffed Acorn Squash
2 acorn squash, halved lengthwise and seeded
12 ounces crushed pineapple, drained
1/3 cup chopped nuts (pecans, walnuts, or almonds)
1/3 cup dried cranberries
6-8 tbsp. honey (depending on your personal taste)
6 tbsp. melted butter (can use olive or coconut oil)
dash of ground nutmeg
Place squash, cut side up, in a prepared baking pan. Bake at 350*F for 40-45 minutes, or until tender.
Combine the remaining ingredients in a small bowl. Once the squash is cooked, divide the filling between the halves. Bake for an additional 10 minutes, or until heated through.
Serve and enjoy!
(Note: To make this recipe vegan, simply use agave nectar or maple syrup in place of the honey and coconut or olive oil in place of the melted butter.)