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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.
Servings 1 Serving
Cal 94 kcal
Protein 1 g
Carbs 18 g
Fat 3 g
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No. of Servings
Ingredients
- ¼ acorn squash
- ¼ apple
- ¾ tsp olive oil
- 1 pinch cinnamon
- 1 ½ tsp water
- salt and pepper (to taste)
Instructions
- 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).