This beautiful fall dish was adapted from Betty Crocker and is easily modified for the ADHD diet. It appeals more to the adult palette, but if you want to get your kid into the kitchen this is a good recipe to try. Sometimes kids are more willing to try foods that they have helped prepare. Aside from the slicing, my son has been able to help me with preparation and as a result, this is one of his favorite fall foods. Give it a try!
- 2 acorn squash
- 2-3 Tbsp softened butter or butter replacer
- 2+ Tbsps unrefined coconut sugar
- 8 oz unsweetened applesauce
- 1/2 cup finely chopped pecans (or whichever type of nut you like)
- ground cinnamon
- Preheat oven to 400˚F.
- Safety first! To safely slice the squash, carefully push a knife toward the center, beginning to slice it in half. Remove the knife and microwave each squash for 4 minutes to soften. Remove from microwave and finish slicing in half.
- Clean out seeds from the centers and place squash halves in a 9″x13″ baking pan.
- Coat insides of squash with butter replacer, then sprinkle liberally with coconut sugar.
- Divide the applesauce evenly and pour into centers of squash, then divide nuts evenly and pour into centers of squash.
- Dust tops with ground cinnamon.
- Place pan in oven and bake 30-45 minutes until soft.
Wait several minutes to cool, then serve.
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