Acorn Squash Dessert with Apples and Walnuts
Even though it’s Fall, it sure doesn’t feel like it here in Arizona. What a wonderful November day. So to make it seem more like Autumn, I needed to make something Fall-ish. I previously made and Acorn Squash with Quinoa and Apple dish so this time I wanted to make something more dessert like. This turned out awesome. Sweet and savory.
It reminds me of the sweetness of sweet potatoes and the tanginess of a walnut apple tart. Great combination of flavors. Top this with a scoop of vanilla coconut ice cream and you got yourself a dream dessert.
Not only is this dessert tasty tasty but it’s healthy (gluten free and vegetarian). You know how I love healthy disguised as delicious 🙂 Seriously, you do not need processed foods to have a satisfying sweet dessert.
The hubby said this tasted like a country apple pie, especially with a scoop of ice cream on top.
- 1 medium acorn squash, cut in half lengthwise with seeds cleaned out
- 2 Tablespoons ghee (can sub with butter)
- 4 Tablespoons walnuts, chopped
- 4 Tablespoons maple syrup
- 2 cup apple, peeled, cored and cubed small
- ½ cup yellow onion, finely chopped
- ½ cup raisins
- 1 teaspoon dried sage
- ½ teaspoon ground cinnamon
- Preheat oven to 350°F.
- Melt 1 tablespoon ghee and brush over the cut side of squash.
- Add enough water to cover the bottom of a large pan (with sides), place squash cut side up in pan and bake for 30 to 35 minutes or until tender.
- While squash is baking, heat remaining ghee in a pan and sauté onion for about 3 minutes, stirring occasionally until softened.
- Add apple to onion and cook an additional 3 minutes, stirring to combine.
- Add raisins, walnuts and maple syrup. Cover and cook on low for 15 to 20 minutes, or until apples are tender.
- Stir in sage, cinnamon, salt and pepper.
- Spoon stuffing into squash cavities and bake 15 to 20 minutes more, adding more water to the pan if necessary.
- Optional serving suggestion: Top each half with a scoop of vanilla ice cream.