Mom's Baked Squash with Applesauce

by Megan

I am a pretty big believer in eating in season and buying locally grown produce. I owe most of that to this guy and this lady. Not that I don't still buy ridiculous amounts of bananas every week but still I try and what I can. And I KNOW a little makes a difference. Anyhow, on to the point. Here is a GREAT food that can meet all of the important criteria. This recipe is something like the one from this book. I love to eat it on cold afternoons or in the evening with I'm trying to refrain from the amazing cookies my husband always bakes. It's like a great mix of apple & pumpkin pie - except really healthy!

Mom's Baked Squash with Applesauce

1 acorn squash
2 tablespoons of cider jelly, apple jelly, or currant jelly(I use apple butter)
salt
1 cup of applesauce
cinnamon & sugar

Preheat the oven to 400 degrees. Half the squash from top to bottom and scoop out the seeds. Cut a small slice from the bottom of each half so the squash will sit flat as it bakes and place them in a casserole or baking dish with a lid. Brush the jelly over the flesh of each half and then sprinkle with a little salt. Cover and bake for 50-55 minutes or until the flesh is just tender. If liquid has settled in the cavities spoon it out and then fill with applesauce. Bake for 10 more minutes or until the applesauce is warm. Sprinkle with copious amounts of cinnamon and sugar and enjoy!