Organic Allspice Acorn Squash With Fruit Nuts Food

FRUIT & NUT STUFFED ACORN SQUASH

Steps:

• Cut squash in half and scoop out seeds and strings.
• Lightly grease baking sheet. Place squash on sheet, cut side down and back at 350 for 40 - 50 minutes, until soft but not mushy. Remove from heat and place, cut site up, on sheet.
• Saute onion, celery and garlic in olive oil until translucent.
• Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.
• Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.

ORGANIC ALLSPICE ACORN SQUASH WITH FRUIT & NUTS

Steps:

• 1.Preheat oven to 350 degrees. In a large glass baking dish, add 4 tablespoons of butter. To melt it, just pop into the oven while it preheats. 2.Slice ⅛ of an inch off the bottoms of each squash half so they will sit flat. 3.Once the butter is melted, sprinkle the brown sugar evenly on the bottom of the pan. Lay the squash face down (with the "bottom" facing up) so the exposed flesh touches the brown sugar butter mixture in the pan. Bake in your preheated oven for 40 to 50 minutes or until knife pierces easily. 4.Meanwhile, in a 10-inch skillet, melt the remaining 2 tablespoons of butter. Once melted and hot, add in the diced apples. Sauté for 8 to 10 minutes until soft, but still firm and textured. Add the spices and salt. 5.Remove stuffing mixture to a medium-sized bowl and add the chopped walnuts, pistachios and cranberries. Add the vanilla extract and poppy seeds, toss together until well combined. 6.Invert the baked squash onto a platter or individual plates. Spoon in some of the brown sugar and butter from the baking dish and drizzle it into the center and along the tops of the squash. 7.Fill the squash centers with the apple filling and top with more chopped pistachios and a drizzle of honey. Serve warm.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

Steps:

• Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
• Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.