Friday, November 17, 2017

ACORN SQUASH STUFFED WITH CRANBERRIES AND APPLES ENJOY DAN:

ACORN SQUASH STUFFED WITH CRANBERRIES AND APPLES by CHEF DAN:
Serves 4

INGREDIENTS:
2 acorn squash, sliced lengthwise and seeds removed
4 tablespoon warmed coconut oil, divided
1 cup fresh cranberries
1/2-cup raw walnuts
1/2-cup pine nuts
1 teaspoon EACH cinnamon, cumin, oregano, and sage
1/2-teaspoons EACH nutmeg, and chili powder


DIRECTIONS: (preheat the oven to 375 F)
1.   Prepare a baking dish with Pam and set aside.
2.   Place the sliced squash in the prepared baking dish.
3.   Drizzle with 1 tablespoon coconut oil on each slice and cover with foil.
4.   Place in the oven and bake for 30 minutes.
5.   While squash is baking, combine cranberries and next 8 ingredients in a bowl.
6.   After 30 minutes, remove the squash from the oven and remove the foil.
7.   Transfer the cranberry mixture to the squash cavities, dividing the mixture between the 4 squash.
8.   Replace the foil and place back in the oven.
9.   Bake for 1 hour or until squash are tender and cranberries are softened.
10.                Remove from and serve.

ENJOY DAN:                              SING SONGS AND PLANT ACORN SEEDS!!



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