I recently went on a field trip to Huber’s with my younger daughter’s preschool class, where I got to enjoy some of the delicious apple butter that inspired my own Kentucky Apple Butter recipe. I was also introduced to something I’d never heard of before – acorn squash. I’m a big fan of regular summer squash, so when I heard about acorn squash I was naturally curious to try it.
Turns out, this yummy vegetable is sweeter than summer squash, so it has more of a glycemic load, but it’s very nutritious in its own right. It has very little saturated fat, cholesterol, or sodium. It is also an excellent source of dietary fiber, folate, magnesium, manganese, potassium, thiamin, and vitamins A, B6, and C.
- 1 acorn squash
- 2 – 3 apples, sliced
- ¼ cup brown sugar
- 1 teaspoon butter
- 1 teaspoon nutmeg
- 1 teaspoon salt
- Cut the squash in half and scoop out the seeds and strings.
- Add ½ inch of water into a microwavable casserole dish, and place the two halves face down.
- Microwave on High (Power Level: 10) for about 4 minutes.
- Place the apple slices in a large bowl, and stir in the brown sugar.
- Turn the squash halves over and fill with the apple mixture.
- Top with the butter, nutmeg, and salt.
- Cover with wax paper and microwave on High for 3 more minutes.
Cutting the squash and scooping out the insides is a pretty messy business – not unlike carving a pumpkin – but it’s absolutely worth it. I made this as a side dish along with some baked chicken, but you could easily serve this as a main dish with a fresh green salad. It’s an excellent way to celebrate the tastes of the season.