Organic Acorn Squash Melody
Delicious organic winter squash with flavorful warm fall invites of apple cider, cinnamon, nutmeg, maple syrup, spiced rum, cranberries, pumpkin, and tamari sunflower seeds.
- One Large Organic Winter Acorn Squash
- 1 1/2 Cups + extra - Organic Apple Cider
- 4 tbsp. + extra - Grass Fed Organic Butter (melted) / I use extra /
- 1/4 Cup - Spiced Rum (optional)
- 1 tsp. - Ground Organic Cinnamon
- 1 tsp. Ground Organic Nutmeg
- 1/4 Cup - Pure Organic Maple Syrup = 4 tablespoons for each acorn half.
- 2 tbsp. - Brown Organic Sugar
- Himalayan Pink Salt /or/ Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- 1 Cup - A Colorful Blend Of Organic Ruby Red Cranberries, Pumpkin Seeds & Tamiri Sunflower seeds.
Preheat your oven to 400°F
Prep the squash:
Wash your acorn squash! Then pat dry with paper towels.
Stabilization is key:
First, place a damp towel underneath your cutting board to stabilize it to avoid shifting when cutting the squash.
Next, place clean, dry squash onto the cutting board.
Then, using a sharp, sturdy chef’s knife with at least an 8-inch blade, carefully slice ¼” off both the stem end and base of the squash, creating a flat end. Cutting off either end of the squash allows for stabilization on the cutting board, voiding wobbling when cutting lengthwise.
After that, placing the squash flat side down (the cut end), cut vertically from the top through the squash’s bottom.
Finally, scoop out all the seeds and strings with a sturdy metal spoon or ice-cream scoop. Then, score both halves lightly in a criss-cross pattern.
* You can save the seeds and roast them as well.
Baking your Acorn squash:
First, using a deep baking dish, pour in 1 cup of apple cider, then place the squash cut side down and bake for 45 minutes in your preheated 400°oven.
After forty-five minutes, remove from the oven and follow the steps below for dressing your acorn squash.
Dressing your Acorn Squash:
First, melt your butter and pour into a bowl; then combine spiced rum, maple syrup, 1/2 cup apple cider, and mix well.
Next, brush on melted butter mixture over both halves of the squash, covering and filling the “well” or center of the squash with the remaining mixture.
Then, evenly coat the acorn squash with cinnamon, nutmeg, Himalayan pink salt /or/ Kosher Salt, freshly ground black pepper, and brown sugar. Add additional apple cider if needed around the squash.
Then, cover with a colorful blend of organic ruby red cranberries, pumpkin seeds, and tamari sunflower seeds.
After that, place the acorn squash back into your 400°oven for the remaining forty-five minutes or until fork-tender.
Finally, remove from the oven, and spoon the sweet, saucy liquid over the squash’s flesh before serving. Enjoy!
*Depending on the Squash size, ripeness, and the use of a gas or electric oven, your total baking time may differ +/- overall.
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