About this recipe:A lightly sweetened and spiced squash recipe. Acorn squash is peeled, then microwaved with apples, butter, brown sugar, walnuts, salt and cinnamon. Serve as a side dish.
1 acorn squash
2 apples, cored and sliced
2 tablespoons dark brown soft sugar
1 tablespoon finely chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Ready in:35min
To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pan of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 2.5cm chunks.
Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the dark brown soft sugar, walnuts, salt and cinnamon over the top. Cover with cling film and poke a few holes in it for ventilation.
Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover and stir. Return to the microwave and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
You could use butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the dark brown soft sugar.