Acorn Squash with Apple recipe

6 servings

1 acorn squash

2 apples, cored and sliced

1 tablespoon butter

2 tablespoons brown sugar

1 tablespoon finely chopped walnuts

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes.

Pour off the boiling water and fill with cold water and let sit 5 minutes to cool.

When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys.

Slice the squash in half and remove the seeds and stem.

Then slice the halves into sections and finally cut into 1 inch chunks.

Place the squash chunks into a large microwave-safe bowl along with the apples.

Dot with pieces of butter.

Sprinkle the brown sugar, walnuts, salt and cinnamon over the top.

Cover with plastic wrap, and poke a few holes in it for ventilation.

Cook in the microwave for 7 1/2 minutes on full power.

Remove, uncover, and stir.

Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender.

Serve hot.