As the wind rustles through the trees and lawns are covered with fallen leaves of gold and red, there’s no denying it—autumn is on its way. With it comes an increasing chill in the air that demands layers of clothes and nudges us inside, with promises of comfort and comfort food -- and nothing beats a wonderful bowl of hearty soup.
The traditions of autumn bring to mind so many wonderful memories, too. Kids jumping into piles of leaves, moms having steaming hot soup waiting for the kids when we got off the school bus... all great "remember when..." episodes. Cooking with your grandkids and sharing these kinds of experiences are sure to bring a smile to their faces long after you're gone, when they "remember when".
September 26 is Acorn Squash Day. “Eeewww! Squash!” said the grandkids, and with a name like “squash”, who would want to taste this fall vegetable? It sounds like something you’d want to step on. But really, the acorn squash is healthy and delicious and the perfect ingredient for hearty fall soups and side dishes. Usually baked, acorn squash can also be microwaved, sautéed, and steamed. It’s also a good source of fiber, potassium, and vitamins C and B.
In honor of Acorn Squash Day, here’s a great source of squash recipes. Go ahead. Be adventurous and try something new with the kids. They'll love it!
One easy to make, dessert-like side dish your kids/grandkids are sure to like, Fruity Sweet Acorn Squash, is stuffed with yummy ingredients, including apples, brown sugar, and raisins. (There’s nuts in the recipe, but it tastes just as good without them or you can substitute celery if you’re worried about allergies or someone doesn’t like nuts.) Made in the microwave, this one’s quick, too. Mmmm. What could be bad?
Fruity Sweet Acorn Squash
INGREDIENTS
- 1 small acorn squash
- 1 apple, peeled and diced
- 2 Tbs. raisins
- ¼ C. chopped nuts (substitute celery if desired)
- 1 Tbs. brown sugar
- ¼ tsp. cinnamon
- ¼ tsp. pure almond or vanilla extract
DIRECTIONS
- Cut acorn squash in half lengthwise
- Discard seeds and membranes.
- Spray an 11-in. x 7-in. x 2-in. microwave-safe dish with Pam or similar cooking spray.
- Place squash, cut side down, in dish.
- Microwave, uncovered, on high for 6-8 minutes or until almost tender.
- Combine the apple, raisins, brown sugar, nuts, cinnamon, and extract in a mixing bowl.
- Turn squash over and fill squash “bowls” with apple mixture.
- Cover and microwave 4-5 minutes longer or until squash and apple filling are tender.
- Let stand for 3 minutes before serving.
- Yield: 2 servings per acorn squash.
Make enough for the whole family and let the memories begin…
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