Taste of Autumn Squash
September 15, 2016
This is one of my favorite, super healthy side dishes during the Fall & holiday season. Everybody loves this & always asks if I'll be making it at Thanksgiving. I've also served this alone as a fabulous & satisfying dish for lunch or a light dinner.
Serves: 2 to 4 as a side dish / 2 for lunch or light dinner
1 Preheat oven to 350°.
2 Slice the squash in half & scoop out all the seeds. Cut a thin small piece off skin side to keep it steady while cooking.
3 Add orange juice or water to a foil lined, 3 quart glass baking dish, place squash in skin side up & bake for 45 minutes.
4 In a bowl; mix apricots, pineapple, raisins & cranberries. Set aside till squash is ready.
5 Remove squash from oven & drain off liquid.
6 Turn squash over & fill each well with half the fruit mixture. Sprinkle each with 1/4 tsp cinnamon, some grated nutmeg, then 1 Tblsp chopped nuts.
7 Return to oven & bake another 15 - 20 minutes.
8 Leave on middle oven rack & give it a quick broil for 2 minutes, no longer or it might burn.
9 Remove from oven, let cool 5 minutes & serve (see Tip# 4). If you want to serve 4 people, just carefully slice each piece in half.
Tips & Suggestions
1 Make this even healthier by using unsulphured, dried apricots. These apricots are not soft like the sulphured ones, so you'll need to soak them for about 20 minutes in a very small bowl of water to rehydrate them a bit. Drain & roughly chop up the apricots.
2 You can use fresh, frozen (partially defrosted) or canned pineapple in it's own juice... whatever you have on hand.
3 In any recipe that calls for nutmeg, I always suggest using fresh grated nutmeg & not the store bought variety. The aroma & taste of fresh grated nutmeg is beyond compare!
4 If making ahead of time; cool to room temperature & place in individual containers. Either refrigerate to reheat within a day or 2... or freeze for longer storage (use up within 30 days).
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