• Liz Talley - Urban Graze

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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#breakfast #entree

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