Acorn squash is a winter squash variety known for its distinctive shape and sweet, nutty flavor. Apple and cinnamon are a great compliment in this delicious dish.
To start, cut your acorn squash in half length-wise and scoop out all the seeds. Then, put face down on a baking sheet and bake at 350º for about 40 minutes so it’s nice and soft. Set aside and let cool.
While that is cooling off, turn the stove onto medium heat. Chop up your apple into bite-sized pieces (you can leave the skin on). Add water to the bottom of a small pot, and add apples to the pot. Cook over medium heat until apples are soft (If water evaporates, add a bit more). Usually it takes about 5-10 minutes until they’re soft.
Drain the apples and set aside.
Let squash cool and then scoop out the insides of the squash with a large spoon and place in a medium-sized mixing bowl. Mash the squash with the back of your spoon until it is the consistency of mashed potatoes.
Then, add in the olive oil, salt, cinnamon, and cooked apples. Mash some more until well mixed (I like to leave it a little bit chunky).
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Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian
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