So, I was sick through most of the weekend. While I am no longer sick, I am still feeling the need for extra rest and some extra TLC.
As a result, I decided to cancel my usual Wednesday night plans, stay home, have a healthy, simple dinner, and go to bed early.
As has been true for several of my recent posts, this is a recipe that goes without much explaining: the direcctions are clear and free from confusing elements. Feel free to adapt the recipe somewhat, using whatever dried fruit suits your fancy, or substitute chopped nuts for the sesame seeds (following the proportions listed in the recipe).
I made this a complete meal by serving it along with some cooked wild rice blend mixed with some peas.
This recipe is adapted from The Joy of Cooking.
Acorn Squash with Fruits and Sesame Seeds
- 2 medium acorn squash, halved, seeds and strings removed
- 1 ripe pear, cored and diced
- 1/2 c dried fruit of your choice (raisins, cranberries, cherries, or currents can be used whole: dates, prunes, apricots, etc. should be chopped)
- 2 T sesame seeds and 2 T ground flax seed OR 1/4 c chopped nuts
- 1/4 c shredded coconut (optional)
- grated zest of 2 clementines
- 1/4 t ground cinnamon
- 1/8 t freshly grated nutmeg
- 2 T extra virgin olive oil
- 1 T honey
- 2 T apple cider
- Preheat oven to 325 degrees F.
- Place the squash cut side down in a baking pan, and add 1/4″ hot water to the pan. Bake for 40-45 minutes.
- Meanwhile, mix the pear, apple, dried fruit, seeds or nuts, coconut (if using), zest, cinnamon, and nutmeg in a medium bowl.
- Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the fruit mixture and honey and cook, stirring, about 5 minutes. Stir in the cider. Simmer, stirring often, until the fruit is tender, 3-5 more minutes. Remove from heat.
- Remove the squash from the oven, carefully pour the water from the pan, and turn the squash cut side up. Fill with the fruit mixture. Bake until the squash is tender, 10-15 minutes more.