Friday, October 11, 2019

Acorn Squash with Apple Casserole

It's fall and I making baked corn squash with sweet apple casserole which makes a perfect side with what ever you are eating. It contains so delicate flavors that are sure to perk up your meal! Read how I make it.

acorn squash and apple casserole @ www.realfoodblogger.com





Do you like the hearty flavor of fall squashes?
This simple recipe is vegan, gluten free, healthy and delicious!


I sweetened the recipe with a little pure maple syrup and delicately laced it with fresh pomegranate seeds and cinnamon. The aroma of the medley baking was hypnotic!

colorful acorn squashes



fresh acorn squash and apples @ www.realfoodblogger.com


This week I bought 3 acorn squashes that were on sale for just 89 cents a pound!
I used two of them for this recipe and plan to make Acorn squash and apple soup in the Instant Pot with the third squash.


A Friend Brought Me Real Maple Syrup from Canada
I had apples in the house and a pomegranate that I hadn't opened. In addition, a friend of mine traveled in Canada this summer and brought me back an adorable decanter that looked like a maple leaf and was filled with pure maple syrup as opposed to maple syrup that is manufactured as a sugary syrup.

Slices of acorn squash for casserole
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The temperatures have finally dropped into the 50's and it's really beginning to feel like fall. 
Squashes and pumpkins really set the mood for the season and taste so good and are quite nutritious!

slices of acorn squash with apples for roasting

Last fall I used acorn squashes as soup tureens when serving my roasted chestnut mushroom soup for Thanksgiving!

Soup in an acorn squash tureen @www.realfoodblogger.com


Author : Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 15-20 minutes
Bake Time : 40 minutes or until squash is soft
Serves: 6 servings

Ingredients: 
olive oil spray
2 medium acorn squashes, washed and cut into slices ( I left the skin on)
2 apples, sliced in eighths
1/2 cup of pomegranate seeds
1/3 cup of pure maple syrup
1/2 teaspoon of cinnamon

Directions: 
Preheat oven to 375 degrees
Cover 2 large rimmed cookie sheet with parchment paper
Arrange sliced squash and apple slices on the cookie sheets and spray generously with olive oil spray, and dust with cinnamon. Bake for about 40 minutes or until squash is soft ( insert a fork). Remove from cookie sheets into a serving casserole dish and add pomegranate seeds and drizzle the maple syrup. Serve immediately.

My Notes: 
1.  Use the amount of maple syrup according to your preference of how sweet you like it. 
2.  Leftovers taste good cold. 
3. This makes a wonderful side for Thanksgiving
4. Uncut Acorn squash can keep in a cool place for a minimum of 2 weeks (depends on how long it has been stored before you purchased it)
5. Acorn squash come in different colors: dark green, golden yellow, mixture of golds and green colors.


Shared on Beth Fish Read's  Weekend Cooking where anyone can share a food related post.




5 comments:

  1. One of the prettiest winter squashes! The casserole looks so delicious and simple to prepare too.

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  2. That sounds delicious! I love winter squashes (and summer squash too). Pinned.

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  3. This sounds like a great fall casserole! I can't wait to try it!
    Jen

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  4. Looks yummy!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 5. Shared.

    ReplyDelete

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