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Acorn Squash and Applesauce

Acorn Squash and Applesauce

This recipe comes from a cookbook called “Renaissance Cuisine.” Believe it or not, the book was published with recipes from the Renaissance Center in Detroit. It was a landmark on the Detroit skyline, and still is, but back in the day it was bigger than life. A bright shining skyscraper, it was a dominant image of the city. I was working downtown at the time, and many events I had to cover were hosted at the Rem-Cen. I found this cook book and took it home. All these years later, I am finding some recipe’s that I can share with you that are part of our Detroit Ren-Cen history…


-2 Acorn Squash

-2 teaspoons lemon juice

-1/4 cup raisins

-1 ½ cups applesauce

-1/4 cup brown sugar

-3 Tablespoons chopped walnuts


Pre heat the oven to 400 degrees. Scrub and halve the squash removing the seeds. Place the cut side up in a baking dish.

Mix together lemon juice, raisins, applesauce, brown sugar and chopped walnuts. Spoon this mixture into the squash halves and dot with butter. Pour ½ inch of hot water into baking dish with squash cover and bake in oven for 30 minutes. Remove the cover and bake for another 30 minutes or until squash is done.

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