apple-stuffed acorn squash
August 30, 2007 at 11:40 am | In Uncategorized |
1 acorn squash
1 large granny smith apple [peeled, cored, diced]
2 T melted vegan margarine
2 T almond meal
2 T golden raisins
3 T agave nectar
sea salt
2 t safflower oil
preheat oven to 400F.
clean & halve your squash, seed it and remove fibers. place face down in a baking dish and fill dish with 1/2 inch of boiling water. bake for 20 minutes.
in the meantime: place your apples, agave, margarine, almond meal, and raisins in a bowl. stir well.
once the 20 minutes have passed, turn squash halves up, place 1 t of oil in each half and brush it all over the flesh. sprinkle some salt on it.
stuff with apple mixture.
cover with foil. bake for an additional 30 minutes or until the squash and apples are tender.
serves 2.
adapted from here.
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Pingback by recipe index « have cake, will travel! — August 30, 2007 #
Mmmmm! I have an acorn squash sitting in my pantry that has been there too long. This looks like the perfect thing to do with it!
Comment by Vegan_Noodle — August 30, 2007 #
this would make for a perfect meal on a crisp, Autumn day. I always love seeing the incredible results of a “veganized” Southern dish :0)
Comment by VeggieGirl — August 30, 2007 #
isn’t that squash type just the coolest thing ever? both the color and the shape are incredible.
I cannot wait for Autumn to be full on so that many many comfort food dishes can be made, and so that using the oven doesn’t sound so evil! I know you’re with me on that one. :)
Comment by Celine — August 30, 2007 #
that looks yummmy! i’ve never had squash before though, believe it or not.
Comment by Hilary — August 30, 2007 #
But Celine, I’m not ready for fall food yet. Why are you rushing me into winter and out of the summer heat I love? Although your squash looks great, please make some more ice cream and salads!
Comment by aTxVegn — August 30, 2007 #
Beautiful! Fall food’s my favourite and I’ve been craving it like crazy lately. Even though our warm, humid weather came back this week, boo.
Comment by Ash — August 30, 2007 #
I am evil, aTxVegn!!! it can’t be helped!!!!
:)
oh Ash, the heat has been killer over here too. it’s gonna reach 110 today and the humidity is just awful. thank goodness for countertop ovens! it’s what I used to make this squash. I don’t think the AC or the cats would have forgiven me for using the bigger version. ;p
Comment by Celine — August 30, 2007 #
I was just thinking about acorn squash this morning! I am so ready for fall food! This looks so good! When I find acorn squash in the store, I will definitely try this!
Comment by Sarena — August 30, 2007 #
I like my coffee black as night, but the occasional Charbucks (evil, I know) soy latte is quite good.
McCoun or Honey Crisp apples are the greatest! Honey crisp is unique to the Hudson River Valley, and it’s wonderful.
Comment by La Principessa — August 31, 2007 #
This sounds so amazing. I’lld efinitely be making this in the fall.
I like my coffee with “cream” only. I can’t stand it black or with sugar. Blech!
And I’m with you regarding the apples. Crisp Braeburns are my favorite!
Comment by vivaciousvegan — September 1, 2007 #