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Anne Hy
By Anne Hy

BAKED ACORN SQUASH CARAWAY APPLESAUCE, RYE CRUST

Crack open an acorn squash and you’ll reveal an inner hollow that’s just begging to be stuffed full of flavour and tenderly baked. Over the years I’ve tried lots of filling ideas, mostly successfully. Let’s just say hummus was not a hit. But applesauce always works; no matter how outlandish the flavours I can’t resist adding to it. The mysteriously familiar caraway in this version adds a savoury note to the apples. The same spice inspires the complementary crispy rye crust. Winter squash, apples, and caraway. Magic
Updated at: Thu, 17 Aug 2023 07:38:57 GMT

Nutrition balance score

Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
35
High

Nutrition per serving

Calories410.6 kcal (21%)
Total Fat11.5 g (16%)
Carbs62.2 g (24%)
Sugars34.7 g (39%)
Protein3.3 g (7%)
Sodium265.7 mg (13%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 350°F (180°C). Turn on the convection fan
Step 2
Make the Caraway Applesauce In a large saucepan, stir together the apples, brown sugar, rum, vanilla, and caraway seeds. Cook over medium-high heat, stirring occasionally, until the apples soften and collapse, 10 minutes or so. Purée until smooth with an immersion blender or in a food processor.
Step 3
Make the Rye Crust Break the toast slices into your food processor. Add the butter and caraway seeds and process into coarse crumbs
Step 4
Bake the Acorn Squash Lightly oil the exposed flesh of the squash halves. Nestle the squash in a baking dish or on a baking sheet. Season with salt and pepper. Spoon the caraway applesauce into the squash halves, filling each cavity. Evenly sprinkle the rye crust mixture over the applesauce and exposed squash. Bake until lightly browned and tender, an hour or so

Notes

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Crispy
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