Be the first to Granola, apple juice, and ginger make a delicious and easy stuffing for acorn squash. This version is made in the pressure cooker, but you can easily bake them in the oven for 45 minutes to 1 hour at 350 F.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup granola
- 1/4 to 1/2 teaspoon ground ginger
- 1/2 cup apple juice or water
- 1 acorn squash (about 1-3/4 pounds), well washed and halved horizontally
- 1 to 2 Tablespoons honey
- Cinnamon
- Salt to taste, if desired
- 1 Tablespoon sweet butter, cut in two
- Garnish: 4 to 6 carrot slices or cranberries (optional)
Preparation:
In a small bowl, stir together the granola and 1/4 teaspoon of the ginger. Stir in the apple juice and set aside to soften slightly.
Meanwhile, prepare the acorn squash halves by scraping out the seeds. Cut the stem and bottom ends so that each half will sit flat. Brush or drizzle honey on the fleshy surface of the squash halves and dust liberally with cinnamon and salt (if desired). Set a small piece of butter into each cavity.
Taste the granola mixture and if needed, add more ginger. Place half the mixture into each cavity, and arrange the carrot slices (or cranberries) decoratively on top.
Place the steaming rack in the cooker and pour in 1 to 2 cups of water (depending on manufacturer's recommended minimum). Set the stuffed squash halves on the rack. You may need to wedge one so that it rests on the edge of the other, leaning against one side of the cooker.
Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook for 6 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Lift the squash from cooker and serve as is, or carefully divide each half in two, pressing the filling into place with the back of a fork or spoon.
Yield: 2 large or 4 small portions
Recipe Source: Cooking Under Pressure by Lorna J. Sass (William Morrow)
Reprinted with permission.
Meanwhile, prepare the acorn squash halves by scraping out the seeds. Cut the stem and bottom ends so that each half will sit flat. Brush or drizzle honey on the fleshy surface of the squash halves and dust liberally with cinnamon and salt (if desired). Set a small piece of butter into each cavity.
Taste the granola mixture and if needed, add more ginger. Place half the mixture into each cavity, and arrange the carrot slices (or cranberries) decoratively on top.
Place the steaming rack in the cooker and pour in 1 to 2 cups of water (depending on manufacturer's recommended minimum). Set the stuffed squash halves on the rack. You may need to wedge one so that it rests on the edge of the other, leaning against one side of the cooker.
Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook for 6 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Lift the squash from cooker and serve as is, or carefully divide each half in two, pressing the filling into place with the back of a fork or spoon.
Yield: 2 large or 4 small portions
Recipe Source: Cooking Under Pressure by Lorna J. Sass (William Morrow)
Reprinted with permission.
