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Roasted squash stuffed with dried fruits soaked in Rose wine and toasted walnuts.

This time dessert with the acorn squash!

Simple,easy and healthy!

Soak overnight dried fruits (I used apricots, figs, dates and raisins) in a bowl with Rose wine ( any dessert wine works too)

Cut the squash on the top so to make a lid. With a spoon scoop out the seeds. Sprinkle the inside with pumpkin spice and brown sugar or honey ( optional). Bake it in 375 F preheated oven until soft inside when you press it with a fork. Just for aesthetics bake the lid too.

Toast the walnuts ( pecans, pistachios, hazelnut or your favorite nut) in a small pan over medium heat. The trick here is to remove it from the stove before they get dark.

When the squash is ready wait for it to cool down, fill it with fruits and top with the nuts. I prefer them on top, so they don't get soggy and stay crunchy 😉

Stay active, eat well!

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