About This Recipe
The acorn squash and fresh apples are iconic Autumn flavors. Add the seasonings and you will sit back and enjoy this as a vegan main dish or a side dish with your favorite meal. Left overs are good for a healthy snack the next day. If you have any left.
1 acorn squash, halved and seeds scooped out
¼ Cup or TVF Spicy Cranberry Cherry Relish
1 tart apple - peeled, cored, and chopped
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons melted butter, divided
3 tablespoons brown sugar
¼ cup chopped nuts of choice
1 teaspoon cinnamon
½ teaspoon coarse salt
⅛ teaspoon cayenne pepper (optional)
Pinch of nutmeg
Preheat oven to 400 degrees F
Place squash cut side down in a baking dish. Pour in enough boiling water to reach a ½-inch depth. Bake for 20 minutes. Discard water and flip squash over to the cut side up. Do not turn oven off after baking.
While squash is baking, combine TVF Spicy Cranberry Cherry Relish and chopped apple in a small bowl. Stir in with 1 tablespoon of melted butter, the lemon juice, zest, nuts of choice, and brown sugar. In another small bowl, combine cinnamon, salt, cayenne, and nutmeg.
Brush squash with remaining 1 tablespoon of butter and sprinkle with the cinnamon mixture to cover (Do not use all of the cinnamon mixture.). Fill the squash halves with the apple mixture and sprinkle with additional cinnamon mixture. Pour ½ cup water in the bottom of the baking dish (This prevents the juices from burning and sticking to the baking dish.).
Bake for 25-30 minutes, until the apples are tender, and everything is golden brown. Serve immediately. Drizzled with any pan juices.