- 3 large acorn squash
- 1 cup water
- 6 tablespoons butter, melted
- 1 teaspoon lemon juice
- 3/4 teaspoon cinnamon
- 1/3 cup brown sugar, firmly packed
- 2-1/2 medium Granny Smith apples, peeled, cored, chopped
- 1/2 cup chopped pecans
Heat oven to 350F. Place squash (cut in half and seeded) cut side down in two 12"e x 8" pans with approximately 1/2 water in bottom. Bake 30 minutes, Meanwhile, mix butter, juice, sugar with chopped apples. Divide mixture evenly among soft squash and return to oven for 30 minutes, or until tender. Sprinkle with pecans.
Yield: 6 servings
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.