Serves: 4
Total Calories: 222

1 large acorn squash, weighing about 1 1/2 pounds
2 tablespoons butter, salted or unsalted, melted
1 teaspoon pumpkin pie spice
1/4 cup water
1 cup applesauce
1/2 teaspoon vanilla extract

Heat the oven to 400°F. Cut the squash into quarters and scrape out the seeds and the stringy pulp surrounding them. Place the squash flesh-side up in a baking dish sized to fit them snugly. Drizzle with 1 tablespoon of the butter and half the pumpkin pie spice. Pour the water into the baking dish around the squash, cover with foil, and bake until tender, about 40 minutes.

Just before the squash is done baking, mix the applesauce, remaining butter, and remaining pumpkin pie spice in a saucepan and heat to simmering stir in the vanilla. Fill the cavity in each portion of squash with some of the applesauce, and serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 222
Calories from Fat: 50

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