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Acorn Squash Cups with Ginger a Stuffing

Country of Origin: US
Preparation Time: 20 minutes
Cook Time: 35 minutes
Main Ingredient: Squash
Additional Features:

HOLIDAY

8 cups vegetable stock
2 small acorn squash
1 tablespoon virgin coconut oil
1/2 cup chopped red onion
1/2 cup chopped celery
1 heaping teaspoon grated fresh ginger
2 tart red apples, chopped
1/2 cup raisins
1/4 cup heaping teaspoon ground cinnamon
3 tablespoons maple syrup
1 tablespoon arrowroot dissolved
in 2 tablespoons cool water

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Cut squash in half crosswise. Scoop out and discard seeds and trim off stems and pointed ends so they sit flat. Place skin-side up on prepared baking sheet and roast 30 minutes or until soft (time will depend on size of squash). Remove from oven and set aside.

Melt coconut oil in cast iron skillet over medium-low heat. Add onion, celery, ginger and apples and sauté until just soft (about 3 minutes). Add raisins, cinnamon and maple syrup and sauté until just soft and caramelized (about 3 minutes longer). Remove from heat, fill each squash half with an equal amount of stuffing and serve. SERVES 4

From EAT CLEAN LIVE WELL | Winter | Page 250

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