a little on the sweet side but still very tasty
spices:
cinnamon to taste
1 large acorn squash (cut in half, seeds removed)
a handful raw cashews
a handful dried cherries
1 can (15 oz) unsweetened apple sauce
Preheat oven to 350 F.
Cut acorn squash in half, remove seeds and stringy interior.
Place squash halves face down in a large casserole dish with about 1/2 inch water on the bottom. Bake for 45 minutes at 350 F.
Mix apple sauce, cashews, and cherries. Scoop mixture into squash halves and place the squash back in the casserole dish face up. Cover with aluminum foil and bake for an additional 30 minutes.
Sprinkle with cinnamon then put back in the oven for another 5 minutes. Serve hot.
spices:
cinnamon to taste
1 large acorn squash (cut in half, seeds removed)
a handful raw cashews
a handful dried cherries
1 can (15 oz) unsweetened apple sauce
Preheat oven to 350 F.
Cut acorn squash in half, remove seeds and stringy interior.
Place squash halves face down in a large casserole dish with about 1/2 inch water on the bottom. Bake for 45 minutes at 350 F.
Mix apple sauce, cashews, and cherries. Scoop mixture into squash halves and place the squash back in the casserole dish face up. Cover with aluminum foil and bake for an additional 30 minutes.
Sprinkle with cinnamon then put back in the oven for another 5 minutes. Serve hot.
