One yummy week of great “Fall” recipes that you can make with your kids!
Acorn Squash Canoes
What you need:
* 2 medium acorn squash
* 2 tablespoons olive oil
* Salt and pepper to taste
* 2 cups fresh or frozen cranberries (chopped if desired)
* ½ cup maple syrup or brown sugar
* ½ cup chopped walnuts (optional)
* 2 tablespoons butter, cut into 8 cubes
What to do:
1. Preheat oven to 400°F and line a baking pan with foil.
2. With a large, sharp knife, cut squash in quarters through the stem or “blossom” end to resemble a canoe shape and remove seeds. Brush with olive oil. Season with salt and pepper. Roast cut-side up for 20 minutes.
3. Combine cranberries, maple syrup or brown sugar, and walnuts. Set aside.
4. Remove squash from oven and fill each quarter with cranberry mixture. Dot with butter and roast 15-20 minutes longer or until squash is tender when pierced with a knife. (To save time by microwaving.: Place squash in one layer in a dish. Fill with cranberry mixture. Cover with plastic wrap; cook on high 8-12 minutes.)
5. Drizzle with extra maple syrup, if desired, and serve.
Your child can help by:
* removing squash seeds
* lining pan with foil
* brushing with oil and seasoning
* combining cranberry mixture
* spooning mixture into squash
