Acorn Squash Bowls
Recipe Courtesy of Unsplash
Photo Courtesy of Harvest of the Month
Ingredients
- Local acorn squash, small - 12 Arrays
- Applesauce, unsweetened - 1.5 qts
- Brown sugar - 2 Tbsps
- Cinnamon, ground - 2 qts
Preparation
- Preheat oven to 350° F.
- Wash and halve the squash, remove seeds.
- Place on baking sheet cut sides down.
- Cover and bake squash for 1 hour, or until tender. Be sure they are cooked thoroughly by rotating the dish halfway through.
- Scrape the flesh of the squash and place scraped squash in a bowl. Reserve shells.
Note: Squash shell can be reserved for serving in step 5, use caution not to tear the shell when scraping squash. Proceed with step 6.
- Add applesauce, cinnamon, and brown sugar to bowl and mix.
- Spoon mixture evenly into squash halves.
- Cook about 2-3 minutes to heat thoroughly.
Critical Control Point: Heat to 135° F or higher for at least 15 seconds.
Serve 1/4 squash to each child.
48 servings makes 9 lbs
Serving Information
For Program
Serving Size
Serving Utensil
NSLP
1/4 each
Meal Pattern Contribution
Food Component
Red/Orange
1/2 C