Northern Basic: Acorn Squash with Dried Cranberries and Apple
Vitamin C and fibre in the winter months…
This is a tasty little meal for two and good in the winter time when you haven’t been able to get some of those fresher fruits and vegetables.
Pre-heat the oven to about 300 - 350. Cooking time once in the oven is about 50 minutes, but watch it carefully if you have a finicky stove.
PREPARE THE SQUASH:
- one small acorn squash cut in half with the seeds/pulp removed
- slice the bottoms off a little bit so that they don’t fall over and then microwave the two halves for about 5 - 7 minutes (uncovered)
PREPARE THE FILLING:
- soak one medium chopped up apple and a handful or two of dried cranberries in a couple tablespoons of lemon juice while you prepare the sauce
- drain the excess lemon juice off into the sauce pan and then lightly coat the mixture in flour before spooning into the squash
PREPARE THE SAUCE:
- mix a tablespoon or so of butter or margerine (not lard or oils of any sort) with the same amount of brown sugar and a bit of cinamon
PUT IT ALL TOGETHER:
- put the filling into the squash
- pour the mixture over the exposed squash first and then drizzle the rest over the filling
