Chef: Jean Hayes
Makes: (6) servings
Prep time: (10-15) minutes
Cook time: (45) minutes

Ingredients

  • 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

Directions

  1. Cut 2 acorn squash in half and core 2 apples.
  2. Place the acorn squash, skin side up with the apples on a baking tray with a silicone mat or parchment paper.
  3. Put a sprig of rosemary in each apple and place some on the baking tray.
  4. 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.
  5. 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.
  6. Place the pureed squash in a shallow casserole dish.
  7. 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!

http://theplantbasednurse.com/

 

 

 

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