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Acorn Squash With Fruit

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  Acorn squash 2
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Ground cinnamon 3⁄4 Teaspoon
  Cornstarch 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Frozen blueberries 1 Cup (16 tbs), thawed and drained
  Finely diced apples 3⁄4 Cup (12 tbs)
  Butter/Margarine 1 Tablespoon
  Salt To Taste

Cut squash in half lengthwise and remove seeds.
Place squash, hollow side up, on a flat 12 inch plate, with stem ends to outside of dish.
Cover with plastic wrap.
Microwave on HIGH (100%) for 10 minutes, rotating dish 1/4 turn after 5 minutes.
Starting at far edge, carefully fold back plastic wrap; squash should be fork tender when pierced on top surface (do not pierce through skin).
If undercooked, microwave on HIGH (100%) for 1 to 2 more minutes.
Let stand, covered, while preparing fruit.
In a small bowl, combine brown sugar, cinnamon, cornstarch, and the 1/4 teaspoon salt; blend well.
Stir in blueberries and apple pieces.
Microwave, uncovered, on HIGH (100%) for 4 minutes (stirring after 2 minutes) or until sauce is slightly thickened.
Stir in butter.
Lightly salt each squash cavity and fill with blueberry apple sauce.

Recipe Summary

Side Dish

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