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Acorn Squash with Walnut Apple Topping

21 Mar

It is now Wednesday, the week of the Walnut, and I am on walnut recipe numero uno. Damn, I need to get a move on! At least I get to start with this specific recipe, Acorn Squash with Walnut Apple Topping.  I made this last Monday night and wow. Delicious. I would almost consider this a “Paleo Veggie Dessert” because it is slightly sweet and so yummy.  With the local weather being unseasonably warm lately ( not that I am complaining), I bust out the Weber grill whenever I can. However, whether it is the grill or your oven, the recipe stays the same. Herrrreeee we go!

SERVING: 2 People ( based on 1 acorn squash per person)

TIME: Around 35 minutes

INGREDIENTS

  • 2 Small Acorn Squash
  • 2 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Sea Salt and Pepper
  • 1 Large Apple chopped into small pieces
  • 2 Tablespoons of Organic Unsalted Butter
  • 1/2 cup of Crushed Walnuts
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Nutmeg
  • 1 Teaspoon of Agave Nectar

DIRECTIONS

  • Pre-heat your grill or oven to 400 Degrees. Take each of the acorn squash and cut into halves. With a spoon, scoop out the center strings and seeds into the trash. Using 2 tablespoons of olive oil, brush the fleshy side of each squash half and use the remainder olive oil on a metal baking sheet ( or for a grill, I used a large disposable aluminum baking tray). Sprinkle each half with salt and pepper. Lie each half flesh face down on baking tray. Bake for 25-30 minutes until soft all the way through.
  • 10 minutes into the squash cooking, In a small skillet, melt your butter. Sauté the chopped apple for 10 minutes under medium heat until soft. Then add walnuts, cinnamon, nutmeg, and agave nectar. Sauté for another 10 minutes and lower heat slightly ( we want the walnuts toasted, not burnt!)
  • Once the acorn squash is finished, let cool for 5 minutes on tray ( trust me, it will be hot). Arrange two halves on each plate and add apple walnut mixture on top of squash ( shown in picture).

* If this is not sweet enough for you ( I was trying to keep the sugars at a minimum in this recipe) I would recommend drizzling a light amount of honey on top of the finished product. This dish pairs really well with pork tenderloin, or in our case, bacon-wrapped fillets! 

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Posted by on March 21, 2012 in The "Picks", Veggies

 

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