It’s time to start talkin’ turkey!! And allll other food that surrounds the holiday feasts!
I love to cook and eat, well let me rephrase that, I love to cook and eat good food. Not that allll food I make turns out “good”. And since I have been on a healthy life style change I am constantly looking for yummy food that is good for you soooo this year I am going to try out all new (I know that is kinda scary) recipes for the holidays and I will be posting them as I make them and let you know how they turn out.
So how do we feel about acorn squash? Acorn Squash was one of those “new” foods that I was introduced to this year. I have found a few recipes but I tried this one out and it was so easy and quite tasty. I do love Stonewall Kitchen products, I’m sure they have a bit more sugar in them then is necessary but I wanted to give this a try and boy am I glad I did! This will be divine with turkey!
Baked Acorn Squash with Cranberry Horseradish Sauce
• 1 acorn squash, cut in half with seeds removed
• 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce
• 2 Tsp. butter
• Salt and pepper to taste
Follow along Directions:
1. Preheat oven to 350 degrees F.
2. Cut the acorn squash in half and carefully scoop out the seeds. So easy just like little pumpkins.
3. Place squash halves in a baking dish, filled with 1/2″ of water. Cover squash with foil. *helpful hint slice the point on one of the halves off so it sits flat in your pan.
4. Bake for 1 hour or until fork tender.
5. Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste.
6. Put the filling back into the squash shells and serve.