Who says dessert has to be eaten AFTER a meal? Why not incorporate it into the meal itself with this Cinnamon Apple Acorn Squash? Acorn squash is not only delicious, it is also high in vitamin C, B vitamins, electrolytes, and fiber. Apples, high in vitamin C and potassium, are the perfect partner to the sweet, nutty acorn squash. This recipe would do well at fall dinners or a small Thanksgiving feast, as it is relatively easy to make, with minimal cleanup!
2 Acorn squash
1 tbsp ghee
1 Honeycrisp (or other type) apple
2 tbsp maple syrup
Cinnamon, to taste
Preheat the oven to 350 degrees F.
Cut both of the acorn squash in half and remove the seeds with a spoon.
Spread ghee thinly over the inside of each half of the squash.
Peel the apple and chop it into small, bite-sized pieces.
Place the apple inside each half of the squash, filling it like a bowl. Distribute the apple evenly between the 4 halves.
Drizzle maple syrup evenly over each half.
Sprinkle cinnamon on top, to taste (I usually use quite a bit!).
Place the squash in a glass baking dish and bake for 50-60 minutes, or until the squash is tender.