Applesaucy Acorn Squash

Preheat oven to 400°F.

Wash the squash and dry it well. Cut in half lengthwise, along the ribs. Using a metal spoon, remove the pulp and seeds from the squash halves. Place in a baking dish, cut sides up so that the halves form cups.

Butter the flesh of each half of the squash, on the cut surface as well as the “cup.” Sprinkle the salt and spices over each half, then completely fill each squash half with applesauce.

Bake at 400° for 60 minutes or until the flesh of the squash is tender. Serve hot.

Not only can this be served as a side dish or even a subtle dessert, it can easily be turned into a delicious vegetarian or vegan soup. Simply remove the applesauce-filled flesh of the squash from the skin and puree with ½ teaspoon each granulated garlic and cumin and hot vegetable broth until the desired consistency. For richness, mix in cream, sour cream, yogurt (dairy or soy) or soy milk, as desired.