JULIE'S BAKED ACORN SQUASH WITH PEANUT BUTTER
photo credit: idovermani via flickr creative commons
1 Acorn squash
2 Tbs Natural peanut butter
2 Cups Applesauce
4 Tbs Honey (or maple syrup)
Cinnamon to taste*
Preheat oven to 350 degrees.
Cut acorn squash in half from stem to flowering end and scoop out the seeds. Puncture the inside of the squash with a fork (but not all the way through the skin). Place the squash in a large casserole dish with open sides up.
Pour about 2 cups of water into the casserole dish. In the openings of the squash halves put one heaping tablespoon of peanut butter in each. On top of the peanut butter, put 2 tablespoons of honey or maple syrup. Cover the honey with about ¾ to 1 cup of applesauce. Sprinkle the cinnamon on top of the applesauce.
Bake for 1 hour. Allow the squash to cool for about 10 minutes. Scoop the insides into a bowl (scrapping the squash out of the skin carefully) and mash the mixture up with a fork**. Sprinkle with a little more cinnamon and enjoy!
*Julie will add raisins or chopped apples to the recipe.
**Hold squash in one hand and carefully scoop insides out. If you didn't break the skin of the squash, return the mixture to the skins for a delightful presentation.