Stuffed Acorn Squash

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Amy:

Do you have an acorn squash on your counter but don’t know what to do with it?  I’ve been there too.  Flipping through my Simply in Season cookbook it gave me an inspiration to try out this Stuffed Squash recipe!  It was quite a hit with my Mom who was visiting!  There’s nothing that says autumn quite like baked squash and apples.  Not to mention it’s loaded with vitamin A for your eyes 🙂

You can use an acorn squash or a kabocha (which I used) squash for good results.  Try it out for your next Sunday dinner!

Ingredients:

1 large kabocha or acorn squash (use two if they are small)

3 tart apples

2 tbsp melted butter or margarine

1/4 cup brown sugar or maple syrup

Salt and pepper (optional)

Directions:

1. Preheat oven to 350F.  Cut squash vertically in half and scoop out the seeds and stringy parts.  *If this is really hard to do, pierce whole squash several times with a fork and microwave for 3-4 minutes to help soften it up.

2. Place squash cut side down in a casserole dish or baking sheet with about 1/2 inch of water.  Bake in the oven for about 30-40 minutes or until just tender.

3. Fill squash is cooking, peel and cube apples.  Mix with brown sugar and melted margarine.

4. Remove squash from the oven and flip over.  Fill the hollow part with the apple mixture.  Bake for another 20-30 minutes or until apples have softened.

Makes for a lovely presentation on the table.  Sprinkle with salt and pepper if desired before serving.

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