Spiced apple and pecan stuffed acorn squash oh my! This whole30 and paleo side dish is the perfect fall side for any meal. It is extra yummy with some maple syrup drizzled on top.
First you are going to cut your acorn squash in half, scoop out the seeds and slice some lines into the squash about a quarter of an inch deep. Put it on a baking dish and put a pitted date and 1 tsp of ghee (or butter) in the center and bake at 400* for 50 mins.
In the mean time you are going to make the nut and apple mixture in a pan with the directions below.
- 1 acorn squash
- 1 cup of pecan and cashews mixed
- 1 tbsp date syrup of 2 dates
- 2 pitted dates
- 5 tbsp ghee
- 1 tsp apple pie spice
- 1 apple
- First cut acorn squash in half and scoop out the seeds. Put squash in a baking pan or dish and place a pitted date in each hole with a tsp of ghee. Sprinkle salt over the acorn squash. Roast in 400* oven for 50 mins.
- While squash is roasting but 1 cup of mixed nuts into your food processor to chop up into small pieces. Melt 4 tbsp ghee in a sauce pan and mix with apple pie spice and date syrup. (If you are paleo you can use maple syrup in place of this or you can make your own date syrup by blending your dates with ½ c hot water). Mix in nuts and a chopped up apple and cook on medium heat till soft and toasted.
- When squash is tender take out the dates and scoop out nut and apple mixture and place into the center of the squash. Drizzle with maple syrup if desired.