The weather here in the Ottawa Valley has turned back to feeling like fall. My cooking has followed the trend as well.
I am participating in a challenge put out by SUN-MAID and it is called the “Canadian Family Recipe Contest”. The challenge is to create a dish using delicious Sun-Maid Raisin Cinnamon Swirl Bread. My main challenge was getting the yummy bread in the house and keeping it a secret from my family. I mean it is the perfect after school or late night snack toasted with a little butter. Not to worry family, I do have a little left over for you to feast on.
I love this recipe idea! I used an idea from my grandmother and mixed it up with a recent Internet search. I think this is a great side for pork chops or ham. I love that it is a showy side dish with minimal effort. I hope you enjoy it. It also has the added bonus of making your house smell extra yummy.
This is my entry for this challenge!
Shannon’s Stuffed Acorn Squash
1 Acorn Squash
2 Granny Smith Apples peeled, cored and cubed
4 Sun-Maid Raisin Cinnamon Swirl Bread pieces, cubed
(note: I was going to suggest dry or stale Sun-Maid Raisin Cinnamon Swirl Bread but that never happens in my house)
3 TBSP Brown Sugar (Depending on sweetness of apples)
3 TBSP Melted Butter
1/2 tsp Cinnamon
Preheat oven to 375′
Slice acorn squash in half lengthwise and clean out the seeds. Fill a casserole dish with boiling water and add squash cut side down. Bake for 25 minutes.
Cube the apples and bread about the same size and place in a bowl. Add melted butter, brown sugar and cinnamon making sure to coat everything evenly.
When the acorn squash has baked for 25 minutes remove from oven and flip them over in the casserole dish (leaving the remaining water in the dish). Stuff with apple and bread mixture. Return to oven and bake an additional 25 minutes.
Allow to cool and serve with ham, pork chops or pork roast.
A showy side dish with little effort. My favorite!