That took so much time, it was not fun. I spent more time trying to peel that hard skinned squash than I did preparing the turkey. I will never do that again. What a pain!
Acorn squash are smaller with a lovely dark green color. Check out my post for Balsamic Maple Glazed Pork Chops and Acorn Squash, for a great dinner recipe with a lovely picture of an acorn squash ready for the oven. The picture is from another blogger, and a link to her recipe is also included. I can't take credit for that great picture.
1 1/2 tablespoons butter
1 Red delicious apple
Some sort of fruit juice
Dried Raisins and cranberries
1/4 teaspoon Cinnamon (to taste)
Heat a small saucepan on medium low and add the butter
Wash the apple, then slice into bite size pieces, add to the butter. I leave the skins on, that's where all the nutrients are, and they become soft during the cooking process
Stir it around and let the apples cook a little in the butter
Don't let the butter turn brown!
Add the cinnamon
I use whatever juice is in the fridge, tonight it was actually fruit punch. I just pour in enough to cover the apples half way up, and then add a splash of Orange Juice. It add's a surprise taste that is lovely.
Add the raisins and cranberries and put the lid on let simmer for 10 minutes or until the apples are soft.
Scoop the stewed apples into the prepared Butternut Squash