I am so excited to be dusting off my cool-weather recipes now that the temperature is finally dipping into the 60s around here. I have some perennial favorites that I simply won’t make until there’s a chill in the air, colored leaves visible from the kitchen window, and a football game playing on the TV in the next room. One of those is this acorn squash.
For those of you not familiar with all of the squash varieties, an acorn squash is the smallish green one shaped like, well, an acorn! They are super-easy to cook and are absolutely delicious. This particular recipe uses the microwave so it’s quick enough to make even for a weeknight meal – I love that!
While the squash is good prepared simply and topped with just a little butter and salt or grated parmesan, this version is sweet enough to stand in for dessert! Pair it with a roasted pork tenderloin or crispy baked chicken for a satisfying way to celebrate these first chilly fall days.
Acorn Squash with Apple Walnut Topping
1 Granny Smith apple, peeled and diced
1 Macintosh apple, peeled and diced
1 Tbsp. butter
1/2 tsp. cinnamon
2 tsp. brown sugar
1 tsp. vanilla
1 acorn squash
3 Tbsp. chopped toasted walnuts
1. Place apples and butter in a nonstick skillet and saute until tender. Add brown sugar, cinnamon and vanilla and stir until sugar dissolves.
2. While apple is cooking, place whole acorn squash in microwave on HIGH for 4 minutes. Turn over and microwave 4 more minutes. Carefully remove squash from microwave and cut in half (from stem to tip) with a sharp knife. With a spoon, scoop out seeds and discard.
3. Fill each half of the squash with half of the cooked apple mixture and sprinkle with toasted walnuts. Serve immediately.