Acorn Squash With Raisin Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The flavors of this squash just scream Fall to me. I originally put this sauce on a small carnival squash, but it went really well with acorn squash, which serves a few more. Ingredients:
1 1/4 lbs acorn squash |
3 tablespoons raisins |
1/2 cup apple cider |
1 tablespoon pure maple syrup |
1 teaspoon cornstarch |
1/4 teaspoon ground cinnamon, to your taste |
1/8 teaspoon ground allspice |
Directions:
1. Cut squash in half lengthwise and discard seeds.
2. Set squash halves, cut-side up, in an 8x8x2 inch microwavable baking dish.
3. Pour 1/4 cup water into dish, cover, and microwave on High (100%) for 5 minutes.
4. After squash is done fill cavity of each squash with half of the raisins.
5. Combine remaining ingredients, stirring to dissolve cornstarch.
6. Pour half of mixture into each squash cavity.
7. Cover and microwave on High (100%) for 2 minutes, until squash is fork tender and liquid thickened.
8. Alternately, you could bake this squash in a 350 oven for about 25, add the raisins and remaining ingredients and bake for 10 more minutes, or until fork tender.
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