The healthiest eating is always what is in season. Acorn Squash is plentiful now from the garden and the farmers market.
The pears are so juicy and sweet and were a little harder to find organic. It might be time to grow a pear tree!!
When combined together with all natural and wholesome ingredients you will have a quick and easy meal.
It’s time to get that kitchen filled with scents of fall with freshly grated cinnamon and honey.
2 In Season Pears
Raw Local Honey
Crushed Walnuts or Pecans
Raw Pure Cane Sugar
- Bake at 350
- Slice the acorn squash in half and remove the seeds. (Chickens Love Them!)
- Peel and core Pears. (A TREAT for the chickens!) Sliced them thin and put them in a bowl.
- Chopped the dry apricots. I used approximately 8 of them.
- Crush the Walnuts. I used a couple large tablespoons of them.
- The honey and sugar to taste and I used 1 tablespoon of butter per half.
- The cinnamon is to taste as well. I love it and used a good tsp. of it. Plus I sprinkled a little on top after they were stuffed.
- Mix everything together in your bowl and scoop it out to stuff your squash.
- Mine took about one hour in the oven on 350. Test it with a fork to check if it is tender.
- I covered them the last 1/2 hour with foil so the pears didn't burn.