Acorn Squash With Dried Fruit and Granola Compote

Name: Acorn Squash With Dried Fruit and Granola Compote
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 serving(s)
Ingredients: 1 acorn squash; 1/4-1/2 cup quick-cooking rolled oats (to your preference); 2 tablespoons dried cranberries; 6 dried apricots (cut into small pieces); 2 large dried apple rings (cut into small pieces); 2 tablespoons maple syrup; 1 tablespoon butter; 2 tablespoons brown sugar; 2 teaspoons flour; 1/2 teaspoon cinnamon; 1/4 teaspoon clove; 1 pinch salt

Submitted by Megan Krape

"This is something I whipped up one day because I was not all that much of a fan of squash at the time and I wanted to test the waters... I get rave reviews every time I serve it- even to kids!!!"

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Ready In:: 55mins
Ingredients:: 12
Serves:: 2

ingredients

1 acorn squash
¹⁄₄ - ¹⁄₂ cup quick-cooking rolled oats (to your preference)
2 tablespoons dried cranberries
6 dried apricots (cut into small pieces)
2 large dried apple rings (cut into small pieces)
2 tablespoons maple syrup
1 tablespoon butter
2 tablespoons brown sugar
2 teaspoons flour
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon clove
1 pinch salt

directions

Preheat oven to 350. Lightly grease a 9 X 13" pan.
Take the squash and microwave it for a few minutes until the skin can easily chip off with a little pressure from your finger nail- this will make it easier to cut in half. Let cool before you cut it in half! (5-10 minutes).
Cut in half and scoop out center to make a nice 'bowl' for the compote. But leave enough squash to eat! (Some people may end up scooping out too much, and then they'll just be eating the compote --).
Take each half the acorn squash- halved and centers scooped out. Place face side up in lightly greased pan.
In a separate bowl, mix all ingredients RESERVING THE BUTTER to be cut up and placed on top. Make sure you mix thoroughly- separate equally amongst the 2 halves. Brush the 'rim' of the squash with additional melted butter, honey, or maple syrup.
Cover with foil (lightly tent) and bake 20 minutes, uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork.

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Reviews

This was a really great recipe, and I enjoyed it on a few occasions. It makes for a nice side dish, too.

Studentchef

RECIPE SUBMITTED BY

Megan Krape

Air Force Medic, Military wife, I love to cook and bake and am (mostly- I did work as a recipe developer for a large food-science company once upon a time) a self-taught baker and chef! I love love LOVE to travel- my husband and I currently live in Germany with the US military. Great way to travel on the cheap and try foods from all across the world! :)

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