Well isn't this just a little bowl of pure autumn heaven! This recipe makes enough for two people, as a side dish.
Ingredients
1 acorn squash
1/2 cup of cubed apple (I used a Honeycrisp, peeled)
1/2 cup brown sugar
2 Tablespoons butter
Preparation & Cooking
- Preheat oven to 350. Line a baking sheet with foil and coat with non-stick cooking spray.
- Cut the acorn squash into half horizontally and scoop out the seeds (discard). Slice a little bit off the stem and bottom ends so the squash halves will be able to stand without tipping/rocking.
- Flip the squash halves onto the baking sheet, inside-down/stem ends-up. Bake for 45 minutes.
- After 45 minutes, flip the squash inside-up. Poke the orange squash with a fork all over (8-10 times).
- Fill the little bowl-like squashes with your cubed apples. Slice your butter thinly and divide between the halves. Sprinkle 1/4 cup of brown sugar on each half.
- Put back in the oven 20-25 more minutes, until squash and apples are very soft when poked with a fork.
Serving
Scoop the squash out of the skins into a bowl with the butter-sugar and apples. Stir and mash with a spoon to kind of an applesauce consistency -- it's OK to have the apple pieces remain whole. Add more sugar and butter if you wish, but -- not gonna lie -- this should be just about perfect as-is.
A Little Backstory
Not my recipe. I'd never even had acorn squash before Brian made it last weekend. And good thing he did, because the pot roast I made was tough, and the potatoes and carrots were ... OK. Yes, even someone who loves to cook can buy a no-so-great roast sometimes and plan a meal that isn't spectacular. I said it before and I'll say it again -- get yourself a guy/girl who cooks and can save a meal. And will pour gravy on your shitty roast and eat it without making a big deal out of it:).
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