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Recipe: Acorn Squash Stuffed With Apples
Similar Categories: Acorn, Squash, Stuffed, Apples
Acorn Squash Stuffed with Apples
Ingredients
3 medium acorn squash
3 tart apples, peeled, cored, and cut into small chunks
1 tablespoon all-purpose flour
salt and freshly ground black pepper
6 tablespoons butter
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
Instructions
To facilitate slicing, partially bake or microwave the squash until the skin
can be broken easily by the pressure of your thumbnail. Transfer to a
colander and allow to stand.
Preheat the oven to 350 degrees F. Lightly oil 6 individual baking dishes or
a large shallow pan. In a mixing bowl, combine the apples and flour and toss
to coat evenly.
When the squash is cool enough to handle, cut each one in half lengthwise.
Scoop out the seeds and fibrous tissue. Transfer the shells to the prepared
baking dish. Spoon the apples into the squash cavities and sprinkle with
salt and pepper.
In a small saucepan, combine the butter, brown sugar, and cinnamon. Stir
over medium heat until the sugar is dissolved. Brush over the exposed flesh
of the squash and then drizzle what remains over the apples. Cover with
aluminum foil and bake for 20 minutes. Uncover the dish and continue baking
for 20 to 30 minutes or until the squash is tender.
Yield: 6 servings
Ingredients
3 medium acorn squash
3 tart apples, peeled, cored, and cut into small chunks
1 tablespoon all-purpose flour
salt and freshly ground black pepper
6 tablespoons butter
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
Instructions
To facilitate slicing, partially bake or microwave the squash until the skin
can be broken easily by the pressure of your thumbnail. Transfer to a
colander and allow to stand.
Preheat the oven to 350 degrees F. Lightly oil 6 individual baking dishes or
a large shallow pan. In a mixing bowl, combine the apples and flour and toss
to coat evenly.
When the squash is cool enough to handle, cut each one in half lengthwise.
Scoop out the seeds and fibrous tissue. Transfer the shells to the prepared
baking dish. Spoon the apples into the squash cavities and sprinkle with
salt and pepper.
In a small saucepan, combine the butter, brown sugar, and cinnamon. Stir
over medium heat until the sugar is dissolved. Brush over the exposed flesh
of the squash and then drizzle what remains over the apples. Cover with
aluminum foil and bake for 20 minutes. Uncover the dish and continue baking
for 20 to 30 minutes or until the squash is tender.
Yield: 6 servings
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