Organic Acorn Squash with Apple

Instructions

1. To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem.
2. Slice the halves into sections and finally cut into 1 inch chunks.
3. Place the squash chunks into a large oven-safe pan along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top.
4. Roasted squash, you can place this (uncovered) in the oven at 350 degrees F (175 degrees C) for just under an hour. Be sure to add 1/4 cup of water to the recipe before baking.

You could use butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the brown sugar.