Ingedients

• 1 acorn squash
• 2 apples, cored and sliced
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 tablespoon finely chopped walnuts
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. To easily peel the acorn squash without losing a lot vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1" chunks.
2. Place the squash chunks into a large microwave-safe bowl along with the apples. Dot the pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover the plastic wrap, and poke a few holes in it for ventilation.
3. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover and stir. Return to the microwave and cook for another 7 1/2 minutes on full power or until tender. Serve hot.

Footnotes

Variations

• You can use butternut squash for the squash variety rather than acorn squash. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can be used with this recipe instead of the brown sugar.
• If you prefer roasted squash, you can place the squash uncovered in the oven at 350°F for just under an hour. Be sure to add 1/4 cup of water to the recipe before baking.

Servings: 6

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Source: Allrecipes.com (Ed Haley)