Autumn Dessert Makeover (and bonus breakfast)

Acorn squash filled with brown sugar and butter is often served as a side-dish, but in my house, it is a dessert.  Truth be told, this started because every time I cooked this favorite treat, the squash was never cooked in time to be eaten with dinner, but we discovered that we liked it so much after dinner that it has stayed there.

This was actually my father's recipe, who though he is one of the great loves of my life, is not known for his healthy eating (literally, the original recipe called for over a stick of butter and a cup of sugar to partially fill four squash cavities).  I modified the recipe to make it more filling and more nutritious, and the decorating-diva in me is also shouting that it is far more colorful and aesthetically pleasing!

Acorn squash offer the most meat, but
Sweet Dumpling squash are also
delicious.

Fall Sweet Squash

Preheat oven to 400.  Cut Acorn squash in half and clean out center.  Score meat with a knife.  Fill baking sheet with a <1/4in layer of water; sprinkle cinnamon and cloves in water.  Place squash, open side down in water.  Bake until squash begins to give when touched on top side (approx. 10-20min).

Filling: (adjust quantities based upon size, number of squash and preference) While squash is baking, combine 1/2T per whole squash of butter, cran-raisins, peel-on diced apple, splash of lemon juice, orange juice, brown sugar (approx 1T per whole squash, depending upon sweetness of apple), salt, cinnamon, and cloves to taste in small sauce pan.  Combine ingredients to create enough to fill each squash cavity and have a little extra to add after baking.  Allow to simmer on low, stirring frequently. 

Remove squash from oven and turn the cavity to face up.  Add filling and sprinkle top with more cinnamon and cloves.  Bake until meat of squash is easily punctured by a fork; time will vary greatly based upon size of squash.

Allow to cool and serve.  Help children to scrape meat from sides and mix with filling, all of which can be eaten from the cup created by the squash, if only because it is more fun that way.

Now for the best part of this dish.  Make enough for each person to have half of a squash and then add 1-2 squash.  After baking, scrape out the meat of the squash and filling, mix thoroughly and store. 

The next morning, make plain instant oatmeal, using low fat milk for a shot of calcium but microwave it for only one minute.  Add the left over squash mix, mix thoroughly, and heat for another 30-45 seconds.  Depending upon amount of squash mix and preference, you may need to add a little sugar, but I prefer to add cranberry juice, as it cools the oatmeal and adds a little extra splash of fall flavor.  

Children will love the rich taste of the fall fruits and spices, and parents get to enjoy the fact that they sent their children to school filled with whole grain oats and three fruits (yes, squash is a fruit and related to the melon).