Acorn Squash with Apple

Ingredients:
2 acorn squash
1 fuji apple, cored and diced
2 tablespoons agave
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon chopped walnuts

Directions:
1. To easily peel acorn squash without losing a lot of the vegetable, gently drop the whole squash in a large pot of boiling water and boil for 10-15 minutes. Pour off the boiling water and fill pot with cold water and let sit for 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice into strips and dice into small chunks.

2. Place the squash and apples in a 9x9 glass dish and sprinkle the agave, salt, cinnamon, and walnuts over the top.

3. Cover with foil and bake for 20-30 minutes at 375. When squash and apples are soft, remove from oven and stir ingredients together.