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Saturday, September 3, 2016

Baked and Loaded Acorn Squash



Tara Parker-Pope  
  Time 1 hour 30 minutes 
 Yield 8 servings 

Sweeten your winter suppers with this loaded squash that can’t help but warm you up from stem to stern when partnered with pears, Granny Smiths, nutmeg, cinnamon and apple brandy.
Featured in: Happy Hour At The Thanksgiving Table. 

Ingredients
4 acorn squash, halved, seeds and strings scooped out
3 tablespoons vegan margarine or extra virgin olive oil
8 pears, peeled, cored and diced
8 Granny Smith apples, peeled, cored and diced
¼ cup Calvados brandy (apple brandy) or apple liqueur
 Juice of 1 lemon
1 ½ teaspoons nutmeg
4 teaspoons cinnamon

Preparation
1. Preheat oven to 400 degrees. Place the halved squash on a sheet pan, skin side down. If necessary, cut a slice from the rounded side to make the squash level. Place 1 teaspoon (or so) of the margarine in each half, cover with foil and bake until squash has softened, about 45 minutes. Remove from the oven.
2. Meanwhile, combine the diced pears and apples, and drizzle with the Calvados and lemon juice to prevent browning. Add nutmeg and cinnamon and stir until well mixed.
3. Spoon the mixture into squash halves, dividing evenly. Cover with foil and return to the oven. Bake until fruit is warmed through, about 15 minutes. Uncover and bake watchfully until fruit is slightly browned, about 5 minutes.


From "The Tipsy Vegan"
 Nutritional analysis per serving (8 servings)
272 calories; 6 grams fat; 5 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 11 grams dietary fiber; 33 grams sugars; 1 gram protein; 4 milligrams sodium

http://cooking.nytimes.com/recipes/1015372-baked-and-loaded-acorn-squash

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