** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 375 degrees Cut squash in half lengthwise and remove seeds and fibers.
2. Place squash cut side down in a baking dish. Pour the stock into the dish.
3. Place in the oven and bake for 20 minutes. Scoop out the fruit from the apples, leaving a 1/4 border.
4. Remove squash from oven, place apples cut side down in baking dish, fitting them around the squash.
5. Return to oven and bake until squash and apples are just tender, about 15 to 20 minutes more.
6. Turn squash and apples over. Dot with butter and brown sugar.
7. Return to oven for 10 minutes. Remove squash and apples from oven.
8. Transfer apples to a warm platter and reserve, covered.
9. Scoop squash flesh into a medium bowl. Mash with the cream, walnut oil, cinnamon and ginger, adding salt and pepper to taste.
10. Scoop the squash into the apple halves and serve.
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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Butter, MSG, Poultry, Walnuts, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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