Before I talk about this Mock Mince Pie, I want to share some news and tidbits with you:
- There's a new blog in town and it's called All Gluten-Free Desserts, All The Time. Shirley Braden, the mastermind behind the popular blog, Gluten-Free Easily, has started a new blog so she can share her love of desserts with us. I've been checking it out daily to see what new dessert she's found.
- In the first week of December, I'll be sharing with you some gluten-free products I love that I think would make great holiday gifts. There will also be some giveaways so stay tuned...
- For my WA state readers, I'll be presenting at The Lynnwood Library on December 13th from 7-8:30pm. This will be a guided meditation aimed at discovering your inherent wisdom and learning what you can do this month to take care of yourself, stay stress-free, and begin 2013 feeling your healthiest. Registration is limited to 25 people so please register well in advance if you want to be there. You can read more about the event here.
Most people would actually consider this an appetizer or side dish rather than dessert. It depends on your family's taste buds. For me, this would be a perfect dessert with some coconut whipped cream or coconut ice cream on the side.
Roasted Acorn Squash Stuffed with Mock Mince Pie (Vegan, Grain/Nut-Free) Print-Me
5 acorn squash
4 medium apples (I used McIntosh but that's not necessary)
1 small orange
1 small lemon
1/2 cup each regular and golden raisins
1 teaspoon pumpkin pie spice
20 drops liquid stevia
1/4 teaspoon sea salt
1 heaping tablespoon coconut oil
- Preheat the oven to 400 degrees F. Slice the acorn squash in half, take out the seeds, then place cut-side down in a baking dish filled with about 1/2 inch of water. You'll probably need a few baking dishes. Bake until tender when pierced with a fork, approximately 40 minutes.
- While the acorn squash is baking, prepare the filling by dicing the apples (I leave the peels on) and zesting the orange and lemon. Add the apples, orange zest, and lemon zest to a large bowl. Squeeze the juice from the orange and add it to the bowl. Add the raisins, pumpkin pie spice, stevia and salt. Mix well.
- Heat a large pan on medium. Melt the coconut oil, then add the apple filling and cook for 20 minutes, stirring occasionally. Take off heat and set aside.
- Once the squash is cooked, allow it to cool enough to touch, then set each squash on a serving platter and spoon in the apple filling. You can serve this hot or allow to cool to room temperature. To serve 10 people, leave each squash half intact. Alternatively, you can cut them in half again for smaller servings for more people.
Linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free