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Roasted Apple Walnut Calabaza Squash
Don't get us wrong, we love our squash to pieces... But eating it in savory dishes all the time leaves the tastebuds yearning for new flavors. It's not you; it's the versatility of the squash. Filled with Vitamin A, antioxidants, and fiber, you'll look for reasons to make this recipe for breakfast, as a side dish, a potluck contribution.
Prep Time: 00:05
Cook Time: 00:40
1 small calabaza squash
2 medium apples (your choice) peeled, cored, and diced
1/4 cup oil (your choice, we used coconut)
1 cup chopped walnuts
2 tablespoons maple syrup
1 teaspoon apple cider vinegar (or lemon juice)
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoon coconut sugar + 1/2 tablespoon cinnamon
optional pinch of cayenne pepper
1Preheat oven to 400F.
2Cut the squash in half and thoroughly brush the inside of the squash with oil and sprinkle with a pinch of cinnamon. Brush the baking sheet lightly with oil as well. Place the halves cut-side down on a baking sheet. Bake for 20 min.
3While baking, combine the diced apple, walnuts, maple syrup, apple cider vinegar, and spices in a large bowl. In another bowl, combine cinnamon sugar topping. Set both aside.
4Remove the squash from the oven, but leave the oven on. Flip the squash halves over.
5Spoon the apple mixture into the hollow cavity of the squash halves and top with pinches of cinnamon sugar. Pour enough hot water on baking sheet to just cover the surface (it helps prevent the squash from burning).
6Bake for another 20-22 min, or until the apples are soft and golden.
7Enjoy immediately, or refrigerate and warm for another day!
The type of squash does not matter for this recipe! It works wonderfully with butternut, acorn, etc.
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