Acorn Squash with Apples

This recipe is from Jacki Spinelli.  Thank you for sharing :)

 

1 Acorn Squash

2 Apples, cored and sliced

1 Tbl Butter

2 Tbl brown Sugar

1 Tbl finely chopped walnuts

1/2 tsp salt

1/2 tsp Cinnamon

 

To easily peel the acorn squash without losing a lot of the meat, 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 for 5 minutes.  When cool enough to handle, use a knife to slice off the peel on the ridges and a teaspoon to dig out the peel in the valleys. (This might sound like a lot of work but it is easy).  Slice the squash in half and remove the seeds and stem.  Then Slice the halves into sections and finally cut into 1 inch chunks.

 

Place the squash chunks into a large microwave-safe bowl along with the apples.  Dot with pieces of butter.  Sprinkle the brown sugar, salt and cinnamon over the top.  Cover with plastic wrap and poke a few holes in it for ventilation.

 

Cook in microwave for 7 1/2 minutes on full power.  Remove, uncover and stir.  Return to microwave and cook for another 7 1/2 minutes on full power, until tender.

 

Serve hot.

 

NOTES:  I did not have walnuts and substituted pecans, they work just as well.  I used a little more brown sugar because we like it a little sweeter.