Best Organic Allspice Acorn Squash With Fruit Nuts Recipes

FRUIT AND NUT STUFFED ACORN SQUASH

Steps:

• Cut the squash in half from pole to pole. Scoop out seeds and place flesh side down in a microwave safe dish. Add 1/4 cup water and cover with plastic wrap. Vent the plastic with 3-4 knife holes and microwave for 15-20 minutes until the squash is tender.
• Remove from the microwave and place flesh side up on a baking sheet. Combine butter and brown sugar and brush over the squash. Place under broiler for 2-4 minutes until golden brown.
• While the squash is cooking, prepare the stuffing. In a 10-inch skillet, melt a tablespoon of butter. Once melted and hot, add the diced apples. Sauté for 8-10 minutes until soft, but not mushy. Add in the cinnamon, nutmeg, and a pinch of salt. Place in a bowl and add vanilla and chopped walnuts and cranberries.
• Fill the squash centers with the apple filling and top with chopped pistachios and a drizzle of honey. Serve warm.

ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES

Steps:

• Preheat oven to 350°F.
• Cut squash in half longways.
• Remove seeds and pulp.
• Pour ¼ cup water into a baking dish and add squash cut side down.
• Place baking dish in the oven and bake for 30 minutes.
• In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.
• Remove squash from oven and let cool.
• Turn over the halves and stuff the center of each squash with the apple/cranberry mixture.
• Return to oven and bake for an additional 30 minutes or until tender.

ORGANIC ALLSPICE ACORN SQUASH WITH FRUIT & NUTS

Steps:

• 1.Preheat oven to 350 degrees. In a large glass baking dish, add 4 tablespoons of butter. To melt it, just pop into the oven while it preheats. 2.Slice ⅛ of an inch off the bottoms of each squash half so they will sit flat. 3.Once the butter is melted, sprinkle the brown sugar evenly on the bottom of the pan. Lay the squash face down (with the "bottom" facing up) so the exposed flesh touches the brown sugar butter mixture in the pan. Bake in your preheated oven for 40 to 50 minutes or until knife pierces easily. 4.Meanwhile, in a 10-inch skillet, melt the remaining 2 tablespoons of butter. Once melted and hot, add in the diced apples. Sauté for 8 to 10 minutes until soft, but still firm and textured. Add the spices and salt. 5.Remove stuffing mixture to a medium-sized bowl and add the chopped walnuts, pistachios and cranberries. Add the vanilla extract and poppy seeds, toss together until well combined. 6.Invert the baked squash onto a platter or individual plates. Spoon in some of the brown sugar and butter from the baking dish and drizzle it into the center and along the tops of the squash. 7.Fill the squash centers with the apple filling and top with more chopped pistachios and a drizzle of honey. Serve warm.

FRUIT & NUT STUFFED ACORN SQUASH

Steps:

• Cut squash in half and scoop out seeds and strings.
• Lightly grease baking sheet. Place squash on sheet, cut side down and back at 350 for 40 - 50 minutes, until soft but not mushy. Remove from heat and place, cut site up, on sheet.
• Saute onion, celery and garlic in olive oil until translucent.
• Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.
• Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.