Fruit Filled Acorn Squash
I have fond memories of eating acorn squash at the holidays growing up. To me squash symbolizes the Fall season and Thanksgiving. Happily, it’s one of the few family recipes that was already gluten free and dairy free, but I am sharing it nonetheless because it’s so delicious and simple to make. The recipe below is for two acorn squash, so multiply it to make as many as you like.
Acorn Squash Recipe:
- 2 acorn squash
- 1/4 cup blueberries
- 1/4 cup fresh cranberries
- 1/2 cup honeycrisp apples (any red variety will work)
- 8 tbsp honeycrisp apple cider (any fresh apple cider can be substituted)
- 1 tsp brown sugar
- 1 tsp cinnamon
- Preheat the oven to 350 degrees.
- Slice the squash in half, and remove the seeds.
- Place each of the halves face down on a baking sheet.
- Cook for 20 minutes.
- Remove the squash from the oven and turn them right side up.
- Add 2 tbsp apple cider to each squash cavity and fill it with blueberries, apples and cranberries.
- Add a bit more apple cider if necessary to make sure the liquid goes to the bottom of the top layer of fruit.
- Sprinkle brown sugar and cinnamon on the top of each fruit filled squash.
- Repeat the above step on the other three halves.
- Put the squash back in the oven and cook for another 20-30 minutes, until the outside edges are fork tender.
Toddler Twist: Let the little ones scoop the fruit out of the middle themselves and then use a fork to mash the squash up with the liquid and serve it to them in a separate bowl.