- 2 medium acorn squash
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium apple, chopped
- 1 tablespoon lime juice
- 1 cup fresh blueberries
- 1/2 cup chopped walnuts
- 1/4 teaspoon ground nutmeg
- 1/4 cup Lincoln County Reserve 100% Pure Maple Syrup
- Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.
- For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.
If blueberries aren’t in season, you can substitute almost any fresh berry.
1 filled squash half: 378 calories, 16g fat (5g saturated fat), 15mg cholesterol, 354mg sodium, 62g carbohydrate (28g sugars, 8g fiber), 5g protein.Source: Taste of Home