Acorn Squash With Dried Fruit and Granola Compote |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is something I whipped up one day because I was not all that much of a fan of squash at the time and I wanted to test the waters... I get rave reviews every time I serve it- even to kids!!! Ingredients:
1 acorn squash |
1/4-1/2 cup quick-cooking rolled oats (to your preference) |
2 tablespoons dried cranberries |
6 dried apricots (cut into small pieces) |
2 large dried apple rings (cut into small pieces) |
2 tablespoons maple syrup |
1 tablespoon butter |
2 tablespoons brown sugar |
2 teaspoons flour |
1/2 teaspoon cinnamon |
1/4 teaspoon clove |
1 pinch salt |
Directions:
1. Preheat oven to 350. Lightly grease a 9 X 13 pan.
2. Take the squash and microwave it for a few minutes until the skin can easily chip off with a little pressure from your finger nail- this will make it easier to cut in half. Let cool before you cut it in half! (5-10 minutes).
3. Cut in half and scoop out center to make a nice 'bowl' for the compote. But leave enough squash to eat! (Some people may end up scooping out too much, and then they'll just be eating the compote -).
4. Take each half the acorn squash- halved and centers scooped out. Place face side up in lightly greased pan.
5. In a separate bowl, mix all ingredients RESERVING THE BUTTER to be cut up and placed on top. Make sure you mix thoroughly- separate equally amongst the 2 halves. Brush the 'rim' of the squash with additional melted butter, honey, or maple syrup.
6. Cover with foil (lightly tent) and bake 20 minutes, uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork.
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