Julie’s Baked Acorn Squash with Peanut Butter

• 1 Acorn squash
• 2 Tbs Natural peanut butter
• 2 Cups Applesauce
• 4 Tbs Honey (or maple syrup)
• Cinnamon to taste*

1. Preheat oven to 350 degrees.
2. Cut acorn squash in half from stem to flowering end and scoop out the seeds.
3. Puncture the inside of the squash with a fork (but not all the way through the skin).
4. Place the squash in a large casserole dish with open sides up.
5. Pour about 2 cups of water into the casserole dish. In the openings of the squash halves put one heaping tablespoon of peanut butter in each.
6. On top of the peanut butter, put 2 tablespoons of honey or maple syrup.
7. Cover the honey with about ¾ to 1 cup of applesauce. Sprinkle the cinnamon on top of the applesauce.
8. Bake for 1 hour.
9. Allow the squash to cool for about 10 minutes.
10. Scoop the insides into a bowl (scrapping the squash out of the skin carefully) and mash the mixture up with a fork**.
11. Sprinkle with a little more cinnamon and enjoy!

Servings: 4

Cooking Tips
*Julie will add raisins or chopped apples to the recipe.
**Hold squash in one hand and carefully scoop insides out. If you didn’t break the skin of the squash, return the mixture to the skins for a delightful presentation.

Nutrition Information