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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

1/2 nutmeg

4 all spice berries

Store well-sealed jar. Enjoy within 2 weeks for maximum flavor punch.


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