Acorn Squash Stuffed with Apples
A warm and tasty dish that combines the sweetness of apples with the nutty flavor of acorn squash, perfect for fall dinners or holiday gatherings.
Ingredients
Main Ingredients
- 2 pieces acorn squashes Cut in half and seeds scooped out
- 3 pieces apples, peeled, cored, and chopped Use sweet varieties like Granny Smith or Honeycrisp for best flavor
- 1/4 cup brown sugar
- 1 tsp cinnamon Can add more spices like nutmeg for variation
- 2 tbsp lemon juice
- 2 tbsp butter For greasing and sautéing
- Optional chopped nuts or raisins For added texture
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the acorn squashes in half and scoop out the seeds. Place them cut-side up in a baking dish and brush the insides with a little melted butter.
Cooking
- In a skillet, melt the remaining butter over medium heat. Add the chopped apples, brown sugar, cinnamon, and lemon juice. Sauté for about 5-7 minutes until the apples are softened and caramelized.
- Fill each acorn squash half with the sautéed apple mixture, packing it gently.
- Cover the baking dish with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to caramelize slightly.
- Remove from the oven and let cool slightly before serving. You may sprinkle with chopped nuts or raisins for extra texture if desired.
Notes
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. This dish can be made ahead of time by preparing the acorn squash and apple mixture a day in advance.