September 25, 2010
Acorn Squash stuffed with Pears
I just saw a tip on facebook for pears and squash. I'm not sure where I saw it, but it was easy to remember.
It said to Hollow out the seeds from an acorn or butternut squash, fill it with chopped pears, a little maple syrup, and a bit of coconut oil. Then bake it.
I had a red curry acorn squash I picked up on Sauve Island last weekend. I hollowed out the seeds, sliced about six small pears, chopped one apple, added a handful of currants, a tablespoon of pure maple syrup, a dash of cinnamon, a dash of sea salt, and a tablespoon of coconut oil. I roasted the whole thing for about 40-45 minutes at 375º. The apples were still crunchy, my husband described this as fun.