1. Use acorn or buttercup squash. 2. Soak the saffron in the water. 3. Preheat oven to 375°F. 4. Cut squash in half or quarter if very large. scoop out seeds. 5. Place flesh side down in baking dish. Do not let overlap. Pour water into dish to come up 1/4 inch on squash. Cover with foil. Bake about 1 hour. 6. Let oven on. 7. Let squash cool and scoop out pulp. Cut into rough cubes about 3/4 inch. 8. Toss squash with all the other ingredients but the almonds. Spread in a 6 cup or large gratin dish. You want a layer 3/4 inch thick. 9. Sprinkle on the almonds. Bake 30 minutes. 10. It should be bubbling and thick and the almonds golden brown. 11. If almonds brown too quickly turn oven to 325F and bake slightly longer. 12. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
