Hello, Darlings
I know it’s been a while but I have busy with ups and downs of gardening, both indoors and out. If you have not already done so, check out my blog, "Evelyn’s Twigs, Thyme and Stranger Things Garden."
Today I want to share my new recipe “Air Fryer Stuffed Acorn Squash with Crushed Pineapple.” It is very delicious and easy to make.I paired this recipe with Betty Crocker's Slow-Cooker Corn Pudding with streamed green beans and ham as pictured on the website.
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Air Fryer Stuffed Acorn Squash with Crushed Pineapple
Ingredients
1 acorn squash
1 can crushed pineapple
4 tablespoons butter
¼ cup brown sugar
Apple pie seasoning
Directions
1. Cut acorn squash in half, lengthwise. Remove and discard seeds and fiber.
2. In a shallow microwave casserole dish, place squash cut-side down. Put 1 to two tablespoons of water in bottom of dish.
3. Microwave covered on high power 7 minutes until almost tender.
4. In the meanwhile, combine crushed pineapple, apple pie seasoning and two pads of butter in a mixing bowl.
5. When squash is done, let cool and peel off and discard skin.
6. Place acorns back in casserole dish
7. Fill centers with pineapple mixture.
8. Melt the remaining butter and pour into the center of the acorns and sprinkle the tops with additional apple pie seasoning
9. Air fry at 400 for 20 minutes, or until tops are toasty brown
10. Before serving acorns sprinkle centers with brown sugar and microwave for 2 minutes
11. Remove from microwave, and then pour drippings over crushed pineapple in the centers.
12. Serve
warm
Until next time,
Chow, Darlings