©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Apple Stuffed Acorn Squash

To go along with the pork roast, I have an Acorn Squash that needs to be cooked soon. I normally just split it in half and add some salt and pepper, but I am on a new recipe kick. I found this in my very old Betty Crocker cookbook.

Split Acorn Squash in half, lengthwise.

Bake squash for 30 minutes on 350.

Mix 1 large tart red apple, diced, 2 tbs chopped nuts, 2 tbs packed brown sugar, and 1 tbs unsalted butter, melted.

Spoon apple mixture into each squash half. Bake about 30 minutes longer or until the squash is tender.


Kristen said...

This sounds good. If you are ever looking for another acorn squash recipe, I split them, roast them cut side down, then flip them over and put a little butter and some maple syrup on the flesh of the squash and put it back in the oven for a couple of minutes to melt the butter and let the syrup cook into the squash. YUMMY!

Rebekah said...

What a great fall dish! My sister loves squash in the fall.

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