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Ingredients
- 1 large acorn squash
- 1/4 cup dried unsulfured apricots, soaked in just enough water to almost cover until soft, then diced
- 1 1/2 cups pineapple, chopped
- 2 tablespoons raisins
- 2 tablespoons chopped raw cashews
Method
- Cut squash in half, remove seeds, and bake face down in 1/2 inch of water for 45 minutes at 350°F.
- Meanwhile, combine the apricots and soaking liquid, pineapple, raisins, and cashews.
- After the squash has cooked, scoop the fruit/nut mixture into the squash's center. Place in pan and cover loosely with aluminum foil. Bake for an additional 30 minutes. Sprinkle with cinnamon, then put it back in the oven for 5 more minutes.
