For dinner we had the Acorn Squash Supreme. I made it as directed, and the squash was still not soft. Then I added another 30 minutes to the recipe. The squash still wasn't as soft as we'd like. In the future I would cook the squash in the first step until it was soft, then add the filling and continue with the recipe as written. We served it with steamed spinach and the leftover Triple Treat Cabbage Salad.
The Acorn Squash Supreme tasted like a sweet and savory warm fruit salad. Mark said he gives it a 5 because of the flavor, but with the understanding that it is only if the squash is more done the next time. My rating is only because of the under-done squash. I probably would give it a 5 the next time around.
DF 4.5 M 5 J 4.5
Ingredients
1 large acorn squash
4 tablespoons dried apricots; diced
2 tablespoons raw cashews; chopped
1 (15 oz.) can unsweetened, crushed pineapple; juice reserved
2 tablespoons raisins
cinnamon; to taste
Preparation
Cut squash in half, remove seeds, and bake face-down in 1/2 inch of water for 45 minutes at 350(F) degrees.
Cover the apricots in a bowl with some of the pineapple juice. On top, add the pineapple, raisins, and cashews. Let stand and soak while the squash is cooking.
After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash's center. Cover with aluminum foil and bake covered for another 30 minutes. Sprinkle with cinnamon, then put it back in the oven for 5 more minutes.
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