Monday, November 22, 2010

Harvest Baked Acorn Squash

This is another new found recipe from After reading the reviews (and realizing I didn't have any crackers), I substituted crushed walnuts for the crackers and added in some craisins. Next time, I will also add more spice. It had great taste, but we like things to have lots of flavor.

Harvest Baked Acorn Squash

2 medium acorn squash (1-1/2 pound each)
2 cups finely chopped apple
1/4 cup apple juice
1 tablespoon butter, melted
1 tablespoon brown sugar
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
32 wheat thins crackers, coarsely crushed
1/3 cup raisins

Preheat oven to 400 degrees. Cut squash in half crosswise; remove seeds. Place, cut sides down, in 13x9-inch baking dish. Add enough water to fill dish 1/2-inch deep. Bake 40-45 minutes or until squash is tender. Remove squash from dish; cool slightly.

Scoop cooked squash from shells into medium bowl, leaving 1/4-inch thick shells; set shells aside. Add apples, apple juice, butter, brown sugar, lemon juice and cinnamon to squash in bowl; mix until well blended. Stir in crackers and raisins; spoon evenly into shells. Return filled sides up, to baking dish.

Bake 10 minutes or until heated through.

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