Acorn Squash with Maple Syrup, Persimmon and Walnuts

I baked an acorn squash for dinner last and wanted to do something different with it.  The following is the result of my creativity in the kitchen.  And, it was absolutely yummy.  Just to let you know, I set my oven to come on 2 hours before dinner will be served at 300 degrees and before I leave for the gym in the wee hours of the morning I place the acorn squash, halved in a pan with about 1 inch of water in the oven so I do not have to wait for it to cook when I get home.  I suppose you can also microwave it to save time.

Ingredients

• 1 acorn squash (about 2 cups mashed)
• ½ T butter
• 1 T maple syrup
• 1 persimmon (2 oz - chopped)
• ½ oz of walnut halves - about 7 - chopped
• Cinnamon, nutmeg, cardamom to taste

Directions

1. Cut acorn squash in half, seed and place face down in a pan filled with about 1 inch of water and bake at 300 degrees for about 2 hours until done.
2. Scoop the squash into a microwave safe bowl and mash adding butter, maple syrup, and chopped persimmon
3. Top with a sprinkle of cinnamon, nutmeg, cardamom
4. If squash has cooled reheat for 1 minute in the microwave.
5. Sprinkle chopped walnuts and enjoy

Makes about 4 servings, each one around:

• 125 calories and
• 2 grams protein.