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Apple-Stuffed Acorn Squash

From Lynne Wilson

Preheat the oven to 350ºF.


3 small (1 pound each) Des Moines squash
½ cup butter, melted
dash cinnamon

3 apples, peeled and chopped into small pieces
1 Tbsp. lemon juice
½ cup brown sugar
½ cup chopped walnuts (optional)


Cut 3 small or 2 medium squash in half from stem to blossom end. Remove the seeds. Place, cut side down, in a shallow baking dish. Fill the dish with hot water to a depth of ½ inch. Bake at 350*F for 30 minutes. Turn the squash over. Brush the insides and cut areas with some of the melted butter. Sprinkle with cinnamon. Set aside.

Combine the apples (you should have about 3 cups of pieces), lemon juice, remaining butter, brown sugar, and walnuts in a mixing bowl. Fill the squash halves with the apple mixture. Cover the entire baking dish with foil. Continue to bake for approximately 30 minutes longer or until both the apples and squash are tender.