stuffed acorn squash ... a paleo recipe
Here in Colorado, it’s definitely still winter. High of about 25 and frosty today. Here’s a pix from my kitchen.
BRRR!! Just screams comfort food, doesn’t it? Enter stuffed acorn squash. Warm, soft, hearty and just a bit sweet. Winter can last as long as it wants…
Stuffed Acorn Squash
1 acorn squash, or other variety that you like
1/2 cup pecans, chopped
1/2 apple, chopped
1/4 cup raisins
1/2 t ground ginger
1 t fall spice mix (recipe below) or pumpkin pie spice
2 T butter
2 T maple syrup
Preheat oven to 375°.
Cut squash in half. Scoop out the guts and discard.
Place in a shallow dish, cut side down. Add about ¾ cup water to the dish and bake 30 minutes.
Meanwhile, mix next 5 ingredients in a small bowl.
After 30 minutes, remove squash from oven, turn cut side up and fill each ½ with half of the fruit and spice mixture. Top each with 1 T butter and maple syrup.
Return squash to oven cook 30 more minutes or until soft.
Enjoy with a lovely grilled, pork chop (heritage, pastured, if you can find it).
fall spice mix
In your handy-dandy spice grinder, grind up the following
1 large stick cinnamon
1 t cloves
4 all spice berries
Store well-sealed jar. Enjoy within 2 weeks for maximum flavor punch.