Monday, September 9, 2013

Stuffed Acorn Squash with walnuts and dried apricots

Acorn squashes have an elegant, colonial beauty to them. The dark green skins are a handsome contrast to the light orange flesh. The flavor is also charming in that it's gentle and malleable enough that you can make it either sweet or savory elements and have it turn out great either way.

 In this recipe, I've done a sweet interpretation of the graceful gourds with a pop of tartness that comes from the apricots, and a subtle nuttiness that comes from the walnuts - both of which combine with the squash to make it a perfect 'hands free' meal that seems like you slaved away making something gourmet. 


2 acorn squashes
5-7 dried apricots, chopped
1/4 cup walnuts, diced
1 Tablespoon sweetener

You can use almost any type of sweetener you like for this - sugar, brown sugar, agave nectar, honey stevia, etc... 

Cut the top inch or so off the squashes and clean out seeds. Mix apricots and wanuts together, divide, and fill squashes with them. The squashes should not be totally full as the dried fruit will expand

Place squashed upright in a greased slow cooker and add about 1 inch of water to the bottom of the pot. Cook on high for about 2-3 hours, or low for 5-6 hours. 

Remove using tongs to hold and stabilize the squashes while sliding a large spoon underneath and move to a serving plate.

Dried cherries, pecans, and maple syrup.
Dried Pineapple, dried apricots, and orange marmalade.
Strawberry jelly, then top with brie cheese once cooked

Note - for the grammar fanatics out there, I found that the plural of 'squash' can be 'squashes' or simply 'squash' '

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