Ingredients
6
6 servings
- •1 acorn squash
- •2 apples, cored and sliced
- •1 tablespoon butter
- •2 tablespoons brown sugar
- •1 tablespoon finely chopped walnuts
- •0.5 teaspoon salt
- •0.5 teaspoon ground cinnamon
Instructions
- To easily peel acorn squash without losing a lot of flesh, gently drop squash in a large pot of boiling water and boil for 15 minutes. Pour off boiling water and fill the pot with cold water; let sit for 5 minutes to cool. When squash is cool enough to handle, use a knife to slice off the peel on the ridges, then use a teaspoon to dig out the peel in the valleys. Slice squash in half; remove seeds and stem. Slice halves into sections and cut into 1-inch chunks.
- Place squash chunks and apples into a large microwave-safe bowl. Dot with butter; sprinkle with brown sugar, walnuts, salt, and cinnamon. Cover the bowl with plastic wrap and poke a few holes for ventilation.
- Cook in the microwave on full power for 7 minutes 30 seconds. Uncover the bowl and stir squash-apple mixture. Continue cooking on full power until tender, about 7 minutes 30 seconds more. Serve hot.
Nutritional Facts
Per 6 servings
- Calories: 98
- Carbohydrate: 19g
- Fat: 3g
- Fiber: 4g
- Protein: 1g
- Sugar: 9g
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