Acorn Squash Stuffed with Applesauce and Raisins

This is so easy, you don’t really need a recipe, just an explanation. To make this, cut acorn squash in half and scoop out the seeds. Fill the cavities with applesauce and raisins and sprinkle over some cinnamon. If you like, you can drizzle over some honey. Roast the acorn squash until tender. Done.

This is most charming when made with really tiny acorn squash, so that each person gets a half acorn squash.

This goes perfectly with string beans and rice pilaf.

Other simanin recipes:
Fish: Sesame Salmon (Norene Gilletz)

Leeks: Leek Fritters (Poopa Dweck)

Beets: Golden Beets (Marion Burros, but leave out the vinegar and add a little honey and a cup of mandarin orange segments)

Black-eyed peas:  this salad (I added a little minced ginger, which was nice) or this recipe

Spinach/Dates:  Spinach and Date Salad (leave out the nuts)

Swiss Chard/Squash: Swiss Chard and Zucchini
(other Swiss Chard recipes include Morshan   and Swiss Chard Chips)

Carrots: Tzimmes or Roasted Butternut Squash and Carrots or Einat Admony’s Carrot Salad (instead of following the directions for cooking the carrots, microwave them and then toss them while still warm with the spices, one minced clove garlic, the olive oil and a big squoosh of ketchup instead of the vinegar and tomato paste).