Recipe from “Cooking Under Pressure” by Lorna Sass. Submitted by CSA member Norina. (Norina says this recipe could also be baked in the oven instead of cooked in a pressure cooker).

1 cup granola — * see note
1/4 teaspoon ground ginger — (up to 1/2 tsp)
1/2 cup apple juice — or water
1 acorn squash — halved and seeded
1 tablespoon honey — (up to 2 tbsp)
cinnamon — to taste
salt — to taste
1 tablespoon butter — cut in half

carrot slices

In a small bowl, stir together the granola and 1/4 teaspoon of the ginger. Stir in the juice and set aside to soften slightly. Meanwhile, prepare the squash halves by scraping out the seeds. Cut the stem and bottom ends so that each half will sit flat. Brush or drizzle honey on the fleshy surface of the squash halves and dust liberally with cinnamon and salt (if desired). Set a small piece of butter into each cavity.

Taste the granola mixture and if needed, add more ginger. Place half the mixture into each cavity, and arrange the carrot slices decoratively on top. Place the steaming rack in the pressure cooker and pour in 1 to 2 cups of water (depending upon manufacturer’s recommended minimum”. Set the stuffed squash halves on the rack. You may need to wedge one so that it rests on the edge of the other, leaning against one side of the cooker.

Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook for 6 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Lift the squash from cooker and serve as is, or carefully divide each half in two, pressing the filling into place with the back of a fork or spoon.

serves 2 large or 4 small portions

“Cooking Under Pressure”
“copyright 1989”
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NOTES : *choose a flavorful granola with raisins and nuts for this simple way to prepare acorn squash.