Recipe by Megan Krape
This is something I whipped up one day because I was not all that much of a fan of squash at the time and I wanted to test the waters... I get rave reviews every time I serve it- even to kids!!!
- 1 acorn squash
- 1⁄4-1⁄2 cup quick-cooking rolled oats (to your preference)
- 2 tablespoons dried cranberries
- 6 dried apricots (cut into small pieces)
- 2 large dried apple rings (cut into small pieces)
- 2 tablespoons maple syrup
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 2 teaspoons flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1 pinch salt
Directions See How It's Made
- Preheat oven to 350. Lightly grease a 9 X 13" pan.
- Take the squash and microwave it for a few minutes until the skin can easily chip off with a little pressure from your finger nail- this will make it easier to cut in half. Let cool before you cut it in half! (5-10 minutes).
- Cut in half and scoop out center to make a nice 'bowl' for the compote. But leave enough squash to eat! (Some people may end up scooping out too much, and then they'll just be eating the compote --).
- Take each half the acorn squash- halved and centers scooped out. Place face side up in lightly greased pan.
- In a separate bowl, mix all ingredients RESERVING THE BUTTER to be cut up and placed on top. Make sure you mix thoroughly- separate equally amongst the 2 halves. Brush the 'rim' of the squash with additional melted butter, honey, or maple syrup.
- Cover with foil (lightly tent) and bake 20 minutes, uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork.