We had the most amazing dinner tonight!!! Jennie brought over a butternut squash, wine, and home-made kiwi sorbet and mango sorbet. I have never had better sorbet in my life!! Teesha brought over coconut flakes and chicken stuffed with wild rice and mushrooms. And I had acorn squash with the rest of the ingredients. All together, it turn out fabulous. And I had a great time chatting with them both!!
Maple Walnut Squash
1 acorn squash
1 butternut squash
1 1/2 cup walnuts
3/4 cup raisins
1/2 cup dried unsweetened coconut
1 1/2 T maple syrup
1/2 t vanilla
Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds and stringy stuff (save the seeds for later). Put the squash in a 9 x 13 inch pan with the cut sides facing up.
In a food processor, combine the rest of the ingredients and pulse until the nuts and raisins are coarsely chopped. Scoop the walnut mixture into the scooped out sections of the squash.
Fill the bottom of the pan with water 1/4 to 1/2 inch high. Cover pan with foil and bake until squash flesh is tender (about 1 hour 15 minutes is how long it took for me).
Roasted Squash Seeds
Clean the seeds so there is no more stringy stuff. Let the seeds air dry for approximately 30 minutes. Then, in a bowl, I added 1/2 T olive oil, salt, pepper, and Spike (no salt added) seasoning. I then roasted the seeds in a greased 8 x 8 inch glass baking dish at 300 degrees for 30 minutes.
Umm, yea. Yummy!!