• 1, medium-sized acorn squash
  • 1 apple
  • 1 tblsp of olive oil
  • ¼ tsp of cinnamon
  • salt and pepper to taste


To start, cut your acorn squash in half length-wise and scoop out all the seeds. Then, put both halves face down on a baking sheet and bake at 350 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 pieced (you can leave the skin on). Add in 2 tablespoons of water into the bottom of a small pot, and add apples into pot. Cook over medium heat until apples are soft (watch to be sure you’re water doesn’t all go away for the apples. Usually it’s about 5-10 minutes until they’re soft).

Drain the apples and set aside. Now that your squash is cool, scoop out the insides of the squash with a large spoon into a medium-sized mixing bowl. Mash around with the back of your spoon (you're looking for it to be about the consistency of mashed potatoes). Now, add in your cooked apples.Then, add in the olive oil, salt, cinnamon and the cooked apples. Mash around some more until well mixed (I like to leave it a little more chunky).

Serve and enjoy!

Serves 4



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