Honey Fig Acorn Squash
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
acorn squash
halved lengthwise, seeded |
*
|
| 3 | tablespoons |
butter
|
|
| ⅓ | cup |
honey
|
|
| ¾ | cup |
figs, dried
chopped |
|
| ⅓ | cup |
almonds
chopped |
*
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
acorn squash
halved lengthwise, seeded |
*
|
| 45 | ml |
butter
|
|
| 79 | ml |
honey
|
|
| 177 | ml |
figs, dried
chopped |
|
| 79 | ml |
almonds
chopped |
*
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
Directions
Place squash cut sides down in medium baking pan.
Add boiling water to a depth of ¼ inch.
Cover with foil. Bake at 350℉ (180℃). 30 minutes, until just cooked through but still firm.
Carefully remove foil and pour off water.
In small saucepan, melt butter over low heat, stir in honey, figs, almonds, cinnamon and nutmeg.
Turn squash cut sides up and fill with fig mixture.
Bake uncovered, 20 to 25 minutes longer, until squash is tender and filling is bubbly.
