Makin' Squash

Last night I cooked the peppery acorn squash mostly according to the recipe I found. The results had potential, but needed further tweaking since peppery acorn squash is really bland.

Apple-Nut Acorn Squash

Ingredients

1 acorn squash
1 small apple
lemon juice to taste
1 tbsp (or so) of chopped pecans
cinnamon to taste (my addition)
1 tsp brown sugar
salt

Method:

Preheat the oven to 400F.

Slice the squash in half lengthwise and put cut side down in an oven-proof dish. Add about a half inch of water. Bake for about 20 minutes until just tender.

Meanwhile, chop the apple into itty bitty pieces and toss with the lemon juice, pecans, and cinnamon.

Pour the water from the squash dish and turn the squash over. Rub the flesh with salt and then fill with the apple mixture. Sprinkle brown sugar over top.

Bake another 10-15 minutes until the sugar starts to caramelize and the apples are soft.

One portion is a whole squash. Serve with a salad.

Next time I make this, I will rub the flesh with salted butter and some nutmeg. Otherwise, this is really, really yummy! I'm a sucker for apples cooked up with brown sugar, cinnamon, and pecans!