Nothing says fall better than acorn squash. All right, that’s silly, because acorn squashes can’t talk. Also, if food COULD talk, then acorn squashes would get an argument from apples in the fall. (Don’t even get me started on pumpkins.)
Let’s begin again. Nothing says fall better than baked acorn squash with applesauce. Served as a main dish alongside wild rice and kale salad, or presented on a large platter at a fall or Thanksgiving buffet, this sweet vegan stunner will please everyone at the table.
This is the sort of recipe where you do what you like. For example, I made my recipe using currants, but you could easily substitute raisins or other dried fruit. I think a splash of brandy or a dash of cinnamon would be nice here too.
A pinch of nutmeg, you say?
I say, good suggestion! But don’t forget a nice, quality applesauce!
The best part of this recipe is that it’s simple, using only a few ingredients.
Acorn Squash with Applesauce
- 2 acorn squashes
- 2 teaspoons fresh lemon juice
- ¼ cup dried currants (or raisins)
- 1 ½ cups unsweetened applesauce
- ¼ cup packed brown sugar
- 3 tablespoons chopped walnuts
- Butter (or vegan “butter” spread, if you would like to make this recipe vegan)
- Preheat the oven to 400 degrees.
- Scrub the squash, halve lengthwise, and scoop out the seeds.
- Mix together the lemon juice, currants, applesauce, brown sugar and walnuts.
- Spoon the mixture into the squash halves and dot with butter.
- Place in a baking dish with ½ inch of hot water in the bottom.
- Cover and bake for 30 minutes; remove the cover and bake for an additional 30 minutes.
Pop an acorn squash half on each plate, and that’s it! A lovely presentation.
The pumpkins are jealous right now!
That is, of course, if pumpkins could feel jealousy. There’s room for ALL the squashes, I always say!