I had so much fun making this recipe. I picked the apple from our tree, the nuts came from the local farmer’s market and the squash from our weekly farm box. After I devoured it I threw the shell in the compost pile in our backyard. 

I’m sure it was extra yummy due to the freshness, but this is also a tasty, healthy “pantry recipe”. You can easily keep these ingredients on hand to throw together at the last minute. Squash lasts for months on the counter and I suggest keeping nuts in the freezer. Dried fruit may also be used.

Ingredients:

Our Apple Tree

• Acorn Squash, cut in half and seeds removed
• Nuts, chopped  (I used a mixture of pistachios, walnuts and chestnuts)
• Apple, peeled and chopped
• Cinnamon
• Coconut oil
• Salt, to taste

Steps:

• Preheat oven to 350
• Mix nuts, apple, and cinnamon
• Divide mixture and place in cavities of squash halves
• Top with dabs of coconut oil and shake of salt
• Cover and bake @ 40 minutes or until cooked through

Back to Mother Earth!