Wednesday, September 28, 2011

Simple Fall Spiced Acorn Squash

We're back!

We were in England for the last ten or so days, and I'm just slowly getting back to the Boston time zone and catching up on all of those things that get out of hand when you travel.

Like laundry.


BUT we came back and immediately went to Trader Joe's (since the fridge only had olives in it) and FALL HAD ARRIVED WHILE WE WERE GONE!!!

So here you go. And you can all expect to see many squash and pumpkin recipes in the coming weeks... we're huge fall food people.

The Tools:

- 6 qt. crockpot

- acorn squash, cut in half
- 4 heaping T applesauce
- 2 1/2 T chopped walnuts (or pecans - whatever you prefer)
- 2 1/1 T dried cranberries
- 1/8 t cinnamon
- dash nutmeg

The Process:

Carefully chop your acorn squash. Plop it in the crock, fleshy parts facing up.

Mix the rest of the ingredients together and spoon them over the squash pieces in the crock.

Pour just a bit of water around the squash (no more than a cup or so) so the acorn squash doesn't dry out during cooking.

Cook on low for 4 hours. The squash should be easily pierced with a fork when done.

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