Acorn Squash with Yogurt & Apple Relish
Terrific for a Saturday morning breakfast/brunch treat, or serve as a side with pork or poultry.
I'll sometimes make this for a quick, but filling breakfast, using a re-heated, leftover wedge of roasted squash. For a super speedy breakfast, make the relish in advance too.
I've found this to be a dish that's worthy of serving for brunch or to overnight guests, I put out lots of extra self-serve toppings and a bowl of fruit alongside-- it's always a hit! You can substitute with buttercup, or other similar squash.
1 acorn squash, (or similar type squash)-- cut in half or into wedges, and roasted*
1 Tbsp. light oil, such as sunflower
2 Tbsp. chopped red onion, or other mild variety
1/4 c. chopped celery
1/8 tsp. grated fresh ginger
1 apple, small chopped
1/4 c. raisins or dried cranberries
1/4 tsp. ground cinnamon
2 Tbsp. maple syrup
Vanilla or plain yogurt (or whipped cream)
Toasted, chopped pecans or walnuts (or pepitas/squash seeds)
Saute the onion, celery, ginger, and apple in oil for 2 minutes.
Add raisins or cranberries, cinnamon, and maple syrup, and cook 2-3 minutes more, or until apples are just starting to soften, raisins have plumped a little, and syrup has thickened a bit.
Scoop spoonfuls of the relish into warm squash halves or wedges. Top with a dollop of yogurt and a sprinkle of granola and nuts.
*To roast squash:
Line a rimmed baking sheet with parchment paper. Cut squash in half or wedges and scoop out seeds. Place squash halves skin side up on the prepared sheet, and roast about 20-40 minutes, or until soft. Baking time will depend on squash size.
Recipe created or adapted by Liz Talley, Urban Graze
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