Chef: Jean Hayes
Makes: (6) servings
Prep time: (10-15) minutes
Cook time: (45) minutes
- 2 acorn squash
- 3 apples
- A few sprigs of fresh rosemary
- 1 T real maple syrup
- A pinch or more to taste, of dried thyme
- Cut 2 acorn squash in half and core 2 apples.
- Place the acorn squash, skin side up with the apples on a baking tray with a silicone mat or parchment paper.
- Put a sprig of rosemary in each apple and place some on the baking tray.
- Roast the squash and apples at 350 degrees until they are fork tender, about 45 min or so. The apples may be done before the squash. Go watch a YouTube video of Dr. Esselstyn.
- Peel the skin off of the squash when it is cool enough to touch. Slice a ring of squash carefully and set aside. Put the remainder of the squash in a food processor with the rosemary (remove the stems first), the thyme, and the maple syrup.
- Place the pureed squash in a shallow casserole dish.
- Place the ring of acorn squash in the center of the pureed squash. Slice the apples with a very sharp knife and arrange them around the flowery ring of squash, and in the middle of the ring if you wish; et voila!
Tips: This would be a great dish for Fall holidays. It is SO easy and looks pretty, too. Remember to have fun with your food and enjoy!