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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I love to fix acorn squash this way. It's pretty and impressive to serve, a tasty combination of fruit and vegetable and my favorite side dish when I make meat loaf. My husband, who was a meat and potatoes man when we were married, requests this dish often. Ingredients:
2 large acorn squash (about 1-1/2 pounds each) |
4 tablespoons butter, divided |
2 tablespoons maple syrup |
1 medium onion, quartered and sliced |
1 large golden delicious apple, cut into 1/2-inch pieces |
1 large red delicious apple, cut into 1/2-inch pieces |
1 banana, sliced |
1 orange, sectioned and cut into 1-inch pieces |
1/2 to 1 teaspoon curry powder |
1/4 to 1/2 teaspoon pepper |
1/4 teaspoon salt |
2 tablespoons chopped toasted almonds |
Directions:
1. Cut ends from squash. Slice each squash widthwise into four rings; remove seeds. Place rings on a greased foil-lined baking pan. In a small saucepan, bring 2 tablespoons butter and syrup to a boil. Brush each ring with syrup mixture.
2. Cover and bake at 350° for 30 minutes. Uncover and bake another 10-15 minutes, basting with syrup mixture.
3. In a skillet, saute onion in remaining butter. Add apples and cook until crisp-tender, about 3 minutes. Stir in banana, orange and seasonings; heat through. Place rings on serving platter; fill centers with apple mixture. Sprinkle with almonds. Yield: 8 servings.
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