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Acorn Squash |
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Serves: 2 Print this Recipeor 4 small servings. 1 cup granola cereal 1/4-1/2 teaspoon ginger 1/2 cup apple juice or water 1 acorn squash, washed, halved horizontally Honey Cinnamon Salt to taste 1 tablespoon sweet cream butter, cut in half 4-6 cranberries or carrot slices, optional for garnish Combine granola and 1/4 teaspoon ginger in a small bowl. Add apple juice and set aside to soften slightly. Scoop out seeds from acorn squash. Cut the stem and bottom ends so that each half will sit flat. Brush or drizzle honey on the orange surface of the squash; dust liberally with cinnamon and salt, as desired. Set half of the tablespoon of butter in the hollow of each squash half. Taste the granola and add more ginger as needed. Spoon half of granola mixture into each hollow of the squash. Arrange carrots or cranberries on top for a garnish. Place rack in cooker. Pour in 1-2 cups of water, as recommended by manufacturer. Set stuffed squash atop rack, wedging as needed against the sides of the pan and each other. Lock lid and bring to full pressure. Reduce heat to maintain pressure to cook for 6 minutes. Quick-release the pressure. Lift squash carefully from cooker and serve. Or, for 4 servings, cut each squash in half again, pressing the filling into place with the back of a spoon. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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