I love to fix acorn squash this way. It's pretty and impressive to serve, a tasty combination of fruit and vegetable and my favorite side dish when I make meat loaf. My husband, who was a "meat and potatoes" man when we were married, requests this dish often.
- 2 large acorn squash (about 1-1/2 pounds each)
- 4 tablespoons butter, divided
- 2 tablespoons maple syrup
- 1 medium onion, quartered and sliced
- 1 large Golden Delicious apple, cut into 1/2-inch pieces
- 1 large Red Delicious apple, cut into 1/2-inch pieces
- 1 banana, sliced
- 1 orange, sectioned and cut into 1-inch pieces
- 1/2 to 1 teaspoon curry powder
- 1/4 to 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped toasted almonds
- Cut ends from squash. Slice each squash widthwise into four rings; remove seeds. Place rings on a greased foil-lined baking pan. In a small saucepan, bring 2 tablespoons butter and syrup to a boil. Brush each ring with syrup mixture.
- Cover and bake at 350° for 30 minutes. Uncover and bake another 10-15 minutes, basting with syrup mixture.
- In a skillet, saute onion in remaining butter. Add apples and cook until crisp-tender, about 3 minutes. Stir in banana, orange and seasonings; heat through. Place rings on serving platter; fill centers with apple mixture. Sprinkle with almonds. Yield: 8 servings.
Originally published as Acorn Squash Rings in Bountiful Harvest Cookbook 1994, p23
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