When I think of fall, I think of squash and apples - and they work beautifully together. This is a delicious side dish that some might even consider sweet enough for a dessert.
- 1 medium winter squash (Butternut or Acorn is best because the flesh stays firm.)
- 3 cups of sliced or chopped apples (peeled if desired)
- 1/2 a cup of maple syrup or coconut sugar
- 1/4 cup of melted butter
- 1 tablespoon of almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon grated nutmeg
- 1/4 cup chopped walnuts or pecans
- cinnamon for garnish
- Preheat the oven to 350'F
- Wash the squash, cut it in half lengthwise, take out the seeds, peel, and cut into small chunks.
- Stir the sugar or syrup, butter, flour, salt and nutmeg together.
- Mix the squash and apple chunks together in an ungreased rectangular baking dish. Sprinkle the sugar or syrup mixture and nuts over the top. Cover with foil
- Bake for 50 minutes or until the squash is tender.
- Sprinkle with cinnamon before serving
Variation : Bake the acorn squash halves at 350'F for 35 minutes. Fill the centres with the apples and top with the syrup or sugar mixture and nuts. Cover with foil and bake about 25 minutes more until the squash is tender. Sprinkle with cinnamon before serving.