Baked Squash for a Cool Day in Northern Michigan
The other day when I was buying ingredients for my stuffed portabella mushrooms, I saw some acorn squash that were pleading to be stuffed and consumed. I’ve never cooked acorn squash. Mother did the standard butter & brown sugar thing, but I wanted something more…
- 2 Acorn Squash – halved
- 1 1/2 cups finely chopped salted pecans
- 1 1/2 cups dried cranberries
- 1 chopped Granny Smith apple
- 1 8 oz. can of pineapple tidbits in pineapple juice
- 3 tbsps pure maple syrup
Mix it all up, put a pat of butter in each half and then add the mixture. Bake at 400 degrees for an hour with the acorn squash covered with foil. Remove foil and bake another 5 to 15 minutes. Eat ‘em up.
My sister and I think that some finely chopped jalapeno pepper might be a great addition to this sweet treat.
