Apple-Stuffed Acorn Squash
By Yankee Magazine|Jul 23 2002|
This recipe for Apple-Stuffed Acorn Squash, which can be prepared ahead, is great for holiday entertaining.
Yield
6 servings
Ingredients
3 medium acorn squashes
2 tablespoons butter
3 cups peeled and chopped tart apples
1 cup chopped onion
1/2 cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1-1/2 cups grated cheddar cheese
Instructions
Preheat oven to 350 degrees F. Cut squashes in half lengthwise and scoop out seeds and strings. Bake cut side down in 1/2-inch of water until tender, about 40 minutes. While squashes are baking, prepare the stuffing.
In a skillet melt the butter and saute apples and onion for 10 minutes or until both are very tender. In a large bowl combine apples and onion with raisins, brown sugar, cinnamon, and cheese. Place cooked squashes on a cookie sheet and divide apple stuffing evenly among cavities. Bake at 350 degrees F for 20 minutes or until apples are soft and cheese is melted.
Great tasting, easy to do, and good with beef and pork!
I made this Apple-Stuffed Acorn Squash today and it’s a delectable treat!
Our Canadian Thanksgiving Day is celebrated on the second Monday of October when the leaves are in their glorious autumn garb, and I plan to make it for my family on that special day.
Genevieve Kennedy
Glace Bay, Nova Scotia
Yummy!!!!!!!
I’m a little suspicious about the onion….everything else sounds great. Any chance to leave the onions out?
DEAR LINDA
I’M NOT A FOOD EDITOR AT YANKEE, BUT I DID MAKE THE SQUASH. I LEFT OUT THE ONIONS AND CHEDDAR CHEESE. IT TURNED OUT GREAT, MORE LIKE A TRADITIONAL FALL SQUASH. WITH ALL DUE RESPECT, I FELT LIKE I WAS GETTING READY TO MAKE “SQUASH NACHOS”, SO I DECIDED TO LEAVE OUT THE TWO. GOOD LUCK, WOULD LOVE TO KNOW HOW IT TURNED OUT.
CATHERINE