Ingredients

• 1 acorn squash
• 2 apples , cored and sliced
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 tablespoon finely chopped walnuts
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon

Instructions

1. 1 To easily peel acorn squash without losing a lot of flesh, gently drop squash in a large pot of boiling water and boil for 15 minutes. Pour off boiling water and fill the pot with cold water; let sit for 5 minutes to cool. When squash is cool enough to handle, use a knife to slice off the peel on the ridges, then use a teaspoon to dig out the peel in the valleys. Slice squash in half; remove seeds and stem. Slice halves into sections and cut into 1-inch chunks.
2. 2 Place squash chunks and apples into a large microwave-safe bowl. Dot with butter; sprinkle with brown sugar, walnuts, salt, and cinnamon. Cover the bowl with plastic wrap and poke a few holes for ventilation.
3. 3 Cook in the microwave on full power for 7 minutes 30 seconds. Uncover the bowl and stir squash-apple mixture. Continue cooking on full power until tender, about 7 minutes 30 seconds more. Serve hot.

Nutrition per serving