Simple Sides: Cheesy Apple-Stuffed Acorn Squash
Children in this country consume an estimated 12 percent of their calories from fast food and 20 percent of all American meals are consumed in a car! The consequences are predictably unhealthy. Competing schedules in the day-to-day lives of a busy modern family make it difficult to share a home-cooked meal, but possible. In fact, with a little planning, cooking together can become a fun family event and learning opportunity. This feature will focus on providing a child or a group of children, working together under the supervision of an adult, with one uncomplicated, healthy, and delicious side dish recipe. The dishes focus on seasonal fresh produce items and will always contain tasks that allow even the youngest kitchen helper to contribute to the family meal. Parents should always read each recipe carefully to judge the division of labor based on age and ability as well as to identify where adult attention might be especially needed.
Many of the recipes presented here will seem extremely basic; this is by design. These simple preparations will provide the culinary foundation and confidence to inspire kids to try more challenging recipes as their experience and confidence in the kitchen develops. Melissa’s encourages parents to find the time to gather as a family unit at least once a week for a dinner that everyone pitches in to prepare. It is a wonderful way to teach a child some basic culinary skills, and, more importantly, cooking with your children will build memories in all your hearts forever. Enjoy your kids in the kitchen, they will be grown and gone before you know it! “No one is born a great cook; one learns by doing” – Julia Child.
Here's a comfort food recipe that takes advantage of the fall harvest of both winter squash and fresh apples. In fact, Acorn Squash and Granny Smith apples are both this country’s favorites. Add a little cinnamon, chopped onion, dried currants, and Melissa’s 4-Cheese sauce for a very simple side dish that even the most finicky of eaters in the family will not be able to resist!
Let's start with the main attraction – Acorn Squash. The variety has a sweet, yellow-orange interior that has a slightly nutty flavor. Its natural sweetness made it possible to simply cut out the sugar ingredient in this recipe that I found on the ‘net. Besides sweet flavor like all winter squash, this variety is highly nutritious, providing a good source of vitamins, minerals, and fiber. The bright orange interior of acorn squash is packed with B vitamins, potassium, magnesium, iron, and manganese, all of which are critical for health. Acorn squash is also a good source of vitamin C.
The sweetness of the squash, combined with the tart Granny Smith apples makes for a great flavor. Have a bowl of lime water on hand as apples are chopped to avoid browning during the chopping process. Then a quick sauté with the onion (more butter spread), remove from flame, once cooled add the currants and cinnamon and Melissa’s amazing Four Cheese Sauce to bring the dish together. That’s it – seven ingredients. Easy Peasy and child’s play for the most inexperienced wannabe sous chef. Enjoy
Cheesy Apple-Stuffed Acorn Squash
Yield: 6 servings of half a squash each
Ingredients
3 Acorn Squash, halved, seeded, steamed
2 TBS Vegetable Spread
1 cup chopped white onions
3 cups peeled, seeded, and chopped Granny Smith apples
½ cup Dried Currants
1 teaspoon ground cinnamon
4 packets Four-Cheese Sauce
What the supervising adult should do:
Cut the squash in half, as difficult to handle. Do the initial cook of the halves: Fill a baking sheet with 1/2 inch of water. Bake the squash in the preheated oven at 375° for 40 minutes. Drain off any water remaining in the baking sheet. (Option - microwave halves, same process for about 15 minutes). Also, handle the final bake of the stuffed halves until the cheese starts to bubble, about 15 minutes.
What the kids can do:
While squash is cooking, melt the spread in a large skillet over medium heat. Sauté onion and apples until onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool.
Once cooled, stir in dried currants, cinnamon, and cheese packets into the apple mixture.
Turn squash cut-sides up on the baking sheet and fill with the cheese-apple mixture.
Return the squash to the supervising adult for the final oven bake
