acorn squash

acorn squash
Originally uploaded by Mary Anne Thygesen

Squash and Apple Bake

1 Acorn squash cut in half with seeds scooped out
1 large apple, peeled and sliced
½ cup brown sugar
¼ cup melted butter
½ teaspoon cinnamon
1 cup toasted pecans, chopped

Heat oven to 350 F. Spray a baking dish, that is big enough to hold the squash, with spray oil. Toast pecans. Prepare Squash and apple. Mix melted butter, brown sugar and cinnamon together in a small mixing bowl. Add toasted chopped pecans into the mixture. Place cut up squash in baking dish skin side down. Place apple slices in the hollowed out bowl left in the squash when the seeds were scooped out. Top with pecan mixture. Place in oven and bake for one hour at 350 F. Remove from oven and enjoy.

To toast nuts: For one cup of nuts use a 10 inch dry skillet on medium high heat. For more than one cup of nuts spread them out on an ungreased baking dish and toast in a 350F oven. Toast of 3 to 5 minutes. Remember to stir the nuts often so that they do not burn.