Culinary Adventures, Family Life, Goals and Achievements, Health

Dinner: Acorn Squash Supreme

This week I’ve begun incorporating the recipes found in Dr. Joel Fuhrman’s book Eat for Health into our daily life. I’d been mostly winging it with this whole vegan thing for the past several weeks (though some of that has been friends bringing us meals, so I’ve been off the hook a lot during Rory’s first couple weeks), and while I am a pretty decent cook and things like my Vegetarian Chili, Curry, and multiple different Stir-fry recipes kept us pretty happy, we were needing some more variety in our diet and my husband was tired of only having fruit for breakfast each morning, so I broke out Eat for Health and began my week on Monday with some meal planning and grocery shopping. The first recipe we tried was dinner last night. I doubled this recipe so that we’d have leftovers for my husband’s lunches later in the week.

Acorn Squash Supreme
1 large acorn squash
1/4 cup dried unsulfured apricots, soaked in just enough water to almost cover until soft, then diced
1 1/2 cups pineapple, chopped
2 tablespoons of raisins
2 tablespoons of chopped raw cashews

Cut squash in half, remove the seeds, and bake face down in 1/2 inch of water for 45 minutes at 350 degrees.
Meanwhile, combine the chopped apricots, the soaking liquid, raisins, pineapple, and chopped cashews and mix thoroughly.
After the squash has cooked, scoop the fruit/nut mixture into the squash’s center. Place in pan and bake for an additional 30 minutes. Sprinkle with cinnamon, then put it back in the oven for 5 minutes.

Cooking is an adventure for me these days, having a 5 week old baby in the mix, so I’ve found that the best way for me to get dinner on is to start first thing in the morning and just do whatever prep I can during my daughter’s calm moments, so that when it comes to actually cooking it and eating it, it’s a quick and easy assembly. Last night was a great success. The dish was a different combination of flavors from what I’m used to, so it was a tad weird, but that being said it was still delicious. I’ve learned that just because something tastes weird or even yucky at first I need to give it several tries, because most likely my taste buds are just not used to that type of flavor/texture. This was a delicious entree that did take a few bites of getting used to, but once I did I found I thoroughly enjoyed it, and it will  definitely be a repeat in the Pitman household. Along with the squash I also baked some sweet potato fries out of the rather old sweet potatoes I had in my pantry, and sauteed a couple of bags of fresh spinach for some greens. It was a satisfying and thoroughly enjoyable dinner, and made for a great date-night-with-baby-tag-along for me and my husband.

If you try this dish, comment and let me know what you thought of it!


Baby toes seem to be a cute and unavoidable addition to date nights these days!



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