To end the month of squash, I thought I would share a recipe for something unusual, like a dessert. The natural sweetness of Acorn Squash make them perfect for a dessert dish and this recipe with cranberries makes it amazingly seasonal. The added plus is it is vegetarian too.
1
Acorn Squash, cut in half
1/2 cup walnuts, roughly chopped
1/2 cup cranberries, frozen or fresh
4 tablespoons brown sugar
2 teaspoons savory, crumbled
2 tablespoons butter
December - Herbal Cocktails
Acorn
squash can be a little difficult to cut in half, but they are worth it in
flavor. Use a sharp knife to slice in half.
Acorn Squash Dessert with cranberries and
walnuts
With each spoonful try to
catch a little bit of everything, the walnuts, the cranberries and some of the
syrup built up at the bottom of the squash. If it is not sweet enough, add a
spoon of honey. Enjoy!
1/2 cup walnuts, roughly chopped
1/2 cup cranberries, frozen or fresh
4 tablespoons brown sugar
2 teaspoons savory, crumbled
2 tablespoons butter
Directions
Preheat
oven to 375F. Toss to combine walnuts, cranberries, savory and brown sugar. Cut each
acorn squash in half. Remove and discard seeds.
Split the mixture between two halves of the squash. Top with 1
tablespoon butter each half. Place in a baking dish, loosely cover with foil
and bake in a for 1 hour 15 minutes, to 1 hour 30 minutes, or until fork
inserted into the squash goes in easily. Remove from the oven, place on a plate
and serve right away.
To find any recipe featured this month - use the search box and type: SquashOct
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes (BreadJun)
July - Grilling (GrillJul)
August- Garden Delights (GardAug)
September - Salsa, Corn and Jelly (SCJSep)
October - Squash Dishes (SquashOct)
November - Pumpkin Recipes
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