|1||medium acorn squash|
|1/2 cup /125 ml||water|
|1||apple , peeled, cored and halved|
|2 tbsp /25 ml||freshly squeezed orange juice|
|1 tsp /5 ml||extra virgin olive oil|
|freshly ground black pepper, to taste|
|1/2 tsp / 2 ml||coarse sea salt, or to taste|
Preheat over to 375°F (190°C).
Cut squash in half lengthwise, removing seeds. Place squash cut side up in a shallow casserole dish. Pour water into bottom of the dish.
Place an apple hfalf into the hollow of each squash half. Drizzle 1 tbsp (15 ml) of the orange juice onto each squash half. Cover casserole dish with foil and set aside.
Cut off the top eighth of each bulb of garlic and remove any loose skin. Drizzle with olive oil. Wrap each garlic bulb in foil or place in a clay garlic roaster.
Place squash and garlic in the over and bake for 55 to 60 minutes or until the squash is tender when pricked with a fork. Remove squash and garlic from over and cool slightly.
Gently scoop out squash flesh and apple and place in mixing bowl. Unwrap garlic bulbs and gently squeeze the garlic pulp from the cloves into the mixing bowl.
Mash squash, apple and garlic with a fork until smooth and combined. Season with salt and black pepper.
Serves 8. Makes about 2 cups (500 ml).
Nutrition per ¼ cup (50 ml) serving: 49 cal, 1g pro, 1 g total fat (0g saturated fat), 12 g carb, 2 g fibre, 2 mg chol, 153 mg sodium
Source: Foods that Fight Disease