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1 acorn squash
2 apples, cored and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon finely chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
- To easily peel the acorn squash without losing a lot of vegetables, gently drop the squash in a large pot 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 1 inch chunks.
- Place the squash chunks into a large microwave-safe bowl along with the apples.
- Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top.
- Cover with plastic wrap, 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 use with or instead of the brown sugar.
If you prefer roasted squash, you can place this (uncovered) in the oven at 350 degrees F (175 degrees C) for just under an hour. But be sure to add 1/4 cup of water before baking.