Kids can plant organic acorn squashes in their raised bed garden in the spring and harvest them in the fall. Acorn squash is rich in fiber, Vitamin C and B6, beta carotene, and minerals. Apples, also harvested in the fall, are a tasty companion, making this dish a kid’s favorite.
Kids can deseed, peal, and slice 1 organic acorn squash, leaving the middle slice with its skin and stem still attached. Preheat the oven to 400°. Slice 1 organic apple with the skin on, as the skin is particularly rich in nutrients. In a glass baking dish, line the pan with slices of acorn squash and apple. Cut the end piece of the apple and place it is the middle of the stemmed piece of squash. In a small bowl mix 2 tbsp organic extra virgin olive oil, 1 tbsp organic maple syrup, 1 tsp fresh lemon juice, ¼ tsp cinnamon, and ¼ tsp sea salt. Brush the mixture over the squash and apple. Roast 30 minutes, add ¼ cup organic walnuts, and roast 5 more minutes. Remove from the oven and add ¼ cup organic dried cherries. Arrange on a serving platter for a delightful fall dish.